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.