Three-Bean Salad

By 5SecondRule

Ingredients

• 1 1/2 * 1 1/2 cups frozen shelled edamame (8 ounces)
• 2 * 2 tablespoons olive oil
• 1 * 1 teaspoon ground cumin
• 1 * 1 (15-ounce) can black beans, drained and rinsed
• 1 * 1 (15-ounce) can chick-peas
• 1/2 * 1/2 cup chopped red onion (or shallot)
• 1 1/2 * 1 1/2 cups thinly sliced celery
• 2 1/2 * 2 1/2 tablespoons fresh lime juice
• 1/2 * 1/2 cup chopped fresh cilantro
• 1 * 1 teaspoon finely chopped garlic
• 1 1/2 * 1 1/2 teaspoons salt
• 1/4 * 1/4 teaspoon black pepper
• * hot sauce for flavoring
• * crumbled feta cheese for topping

Preparation

Step 1

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 20 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. Top with hot sauce and feta per preference.