Three-Bean Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (side dish) servings
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons salt
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 2 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped red onion
- 1 teaspoon finely chopped garlic
- 2 cups thinly sliced celery
- 1 (15-ounce) can black beans, drained and rinsed
- Carbohydrate 28 g(9%)
- Fat 12 g(18%)
- Fiber 10 g(40%)
- Protein 12 g(25%)
- Saturated Fat 2 g(8%)
- Sodium 565 mg(24%)
- Calories 259
Preparation Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted 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 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.
Preparation Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted 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 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.
