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Edamame Three Bean Salad (05.19.14)

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Posted at 11:47 AM, May 19, 2014
and last updated 2014-05-19 15:29:35-04
  • 1 1/2 cups frozen shelled edamame (8 ounces)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1/2 cup chopped red onion
  • 2 cups thinly sliced celery
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1/4 cup olive oil
  • Salt and pepper, to taste

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.

In a large bowl combine the edamame, black and white beans, onion, celery, salt and pepper. In a small bowl whisk the lime juice, vinegar, honey, cilantro, garlic, cumin, olive oil, salt and pepper together. Pour over bean salad. For best flavor, refrigerate for at least 2 hours.

Sponsor: Dan’s Market