Low Calorie Three Bean Salad

1-1/2 cups frozen shelled Edamame (8 ounces)

1/4 cup olive oil

1 teaspoon ground cumin

1 – 15 oz can black beans, drained and rinsed

1 – 15 oz can black-eyes pease, drained and rinsed

1/2 cup chopped red onion

2 cups thinly sliced celery

2 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro

1 teaspoon finely chopped garlic

1 – 1/2 teaspoon salt

1/4 teaspoon black pepper

Cook edamame in a 1 – 1/2 to 2-quart saucepan of boiling saled water, uncovered, 4 minutes.  Drain in a colander, then rinse under cold water to stop cooking.

Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until gragrant and a shade darker, about 30 seconds.  Pour into a large heatproof bowl.

Add edamame and remaining ingredients to cumin oil and toss to coat.  Let stand 10 minutes for flavours to blend.

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