Three-Bean Salad

Ingredients for Three-Bean Salad

• 350ml frozen shelled edamame (230g)

• 60ml olive oil

• 1 teaspoon ground cumin

• 1 (425g) can black beans, drained and rinsed

• 1 (425g) can black-eyed peas, drained and rinsed

• 50g chopped red onion

• 200g thinly sliced celery

• 2 tablespoons fresh lime juice

• 1/2 cup chopped fresh coriander

• 1 teaspoon finely chopped garlic

• 1 1/2 teaspoons salt

• 1/4 teaspoons black pepper

How to make Three-Bean Salad

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 flavours to blend.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.