Wednesday, March 24, 2010
Camping Food, Part II: Three-Bean Salad
This salad has been a big hit in our house ever since we came across it in Gourmet Magazine in 2007. We recently took it with us on a camping trip, and it was a big hit!
1 1/2 cup frozen shelled edamame
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 thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Cook edamame in a saucepan of boiling salted water uncovered for 4 minutes. Drain and rinse under cold water to stop the 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 cumin into a large bowl, add edamame and remaining ingredients and toss to coat. Let stand 10 minutes for flavors to blend.
(Note: The last time we made this salad, we skipped cooking the cumin, and it was still just a tasty.)