THREE-BEAN SALAD (EDAMAME, BLACK BEANS & BLACK-EYED PEAS)
This is a delicious, easy, and fresh-tasting update on a classic salad I adapted from "Gourmet Magazine" (March 2007). It's a great side dish that would compliment most meats and fish. If you want this as a main dish, add some crumbled feta. Recipe requires at least 10 minutes marinating time (and more is even better). It's a great do-ahead or single person recipe as it makes great leftovers!
Provided by blucoat
Categories Soy/Tofu
Time 25m
Yield 6 side dish servings
Number Of Ingredients 12
Steps:
- 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 flavors to blend.
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Majid Ghazanfar
[email protected]This salad is a healthy and delicious way to get your daily dose of protein and fiber.
Hajah Sherman
[email protected]This salad is a great way to use up leftover beans. I always have a can of black beans and a can of black-eyed peas in my pantry, so this is a quick and easy side dish that I can make anytime.
Janet Trotman
[email protected]I'm not sure what I did wrong, but my salad turned out bland. I think I might have forgotten to add the salt and pepper.
Nawa Raj Baral
[email protected]This salad is just okay. I was expecting it to be more flavorful.
Arfin Vhai
[email protected]I followed the recipe exactly and my salad turned out watery. I think I might have overcooked the beans.
Kazi Bahar
[email protected]This salad is a little too sweet for my taste. I would reduce the amount of honey in the dressing next time.
Super Star
[email protected]I'm allergic to black-eyed peas. Can I substitute another type of bean?
Puyi Simbonge
[email protected]I added some chopped red onion and celery to my salad for a little extra crunch. It was delicious!
Armand Sears
[email protected]This salad is a great make-ahead dish. I like to make it the night before and let it chill in the fridge overnight. The flavors meld together and it tastes even better the next day.
Thomas Thayer
[email protected]Yum!
Anjana Khatiwada
[email protected]This three-bean salad is a great way to get your daily dose of protein and fiber. It's also a delicious and easy-to-make side dish that can be served with a variety of meals.
Muhammad Rahman
[email protected]I'm not a huge fan of beans, but this salad changed my mind! The edamame, black beans, and black-eyed peas are all cooked perfectly and the dressing is so flavorful. I'll definitely be making this again.
Muhammad Akram
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that it's a healthy and delicious side dish that can be served with a variety of meals.
farah shawky
[email protected]I made this salad for a party last weekend and it was a hit! Everyone loved the unique combination of beans and the dressing was a perfect balance of sweet and tangy.
Sumara Rani
[email protected]This three-bean salad is a delicious and refreshing side dish that's perfect for summer potlucks and picnics. The combination of edamame, black beans, and black-eyed peas is a great source of protein and fiber, and the dressing is flavorful and tangy