This salad is great to bring to parties, picnics or to keep in the fridge for lunch all week. It's full of protein, fresh, crunchy and delicious!
1 1/2 cups frozen shelled edamame (8 oz)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups (about 4 stalks) thinly sliced celery
zest and juice from 1 lime
1/2 cup chopped fresh cilantro
2 cloves finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant 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 flavors to blend.
4 comments:
Thanks to Becky and Sally- what kind of beans could I add to the spinach salad to protein it up a bit?
Mike is Ann- I don't know how to fix that but you can count on Mike probably Not commenting(o: and a dumb question Sal with the spinach- do i just steam it for a minute or 2?
Ha, ha Ann! It took me months to figure out how to get Tom off my e-mail. Wait! I didn't even figure it out, SBC did!! You probably need your own google account.
I think Garbanzo beans would work well with this dish. And you don't need to steam the spinach. Just have it ready in the bowl and then dump the drained noodles on top while they are still hot and the spinach will wilt on it's own.
I just made the bean dish. Yum and double yum!
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