Prep: 1. Boil slightly salted water for edamame. 2. Drain and rinse beans. 3. Chop/slice onion, celery, cilantro, and garlic. 4. Juice lime. Make: 1. Cook edamame uncovered, 4 minutes. When done, drain and rinse under cool water. 2. Heat oil in a small heavy skillet over medium low heat, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large bowl. 3. Add all other ingredients to the bowl and stir to combine. Let stand for 10 minutes for flavors to meld before serving.
This salad is really amazing! A perfect side for any barbecue or pot luck. If you can find them (often frozen) black eyed peas are a great substitute for the cannellini beans.