Recipe Review: Three-Bean Salad with Edamame
Remember this salad we posted yesterday as an option for using up frozen edamame? Well, we made it last night with our own half-full bag, plus some pantry staples. It was easy and really tasty.
The recipe calls for canned black beans and black-eyed peas. We had never bought canned black-eyed peas, but there were no frozen at the store and we didn’t have time to cook dry ones, so we caved (but bought organic).
We forgot to buy garlic, so we left that out, and we toasted whole cumin seeds instead of using ground. We also added some red pepper flakes.
Overall, the lime juice and cilantro were delicious with the cumin, and there’s a bunch of celery that adds some crunch in with the creamy beans. We even got a black-eyed pea hater to give this a thumbs up.
Here’s the original recipe from Gourmet:
(Image: Elizabeth Passarella)