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Three Bean Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 20 min
  • $
Gatheredtable
adapted from Gourmet, March 2007

Ingredients

  • 1 1/2 cups frozen shelled edamame
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon cumin
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can cannellini beans
  • 1/2 cup chopped red onion
  • 2 cups thinly sliced celery
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon black pepper

Directions

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.

Notes

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.

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