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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Three Bean Salad Recipe

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This recipe for Three Bean Salad is from The Tobin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups frozen, shelled edamame (in the frozen Asian food section, or just regular vegetable section)
1/4 cup olive oil
1 1/2 tsp. ground cumin
1 (15 oz) can of black beans (drained and rinsed)
1 (15 oz) can of black eyed peas (drained and rinsed)
1/2 cup chopped red onion
2 cups thinly sliced celery
2 T. fresh lime juice
1/2 cup chopped fresh cilantro
1 tsp. finely chopped garlic
1 1/2 tsp. salt
1/4 tsp. black pepper
Directions:
Directions:
Cook edamame in boiling salted water for four minutes. Drain in a colander, then rinse in cold water to stop the cooking.

Add all other ingredients and toss, let stand at least 10 minutes for flavors to blend.
Number Of Servings:
Number Of Servings:
lots
Preparation Time:
Preparation Time:
very little
Personal Notes:
Personal Notes:
I like to make this a day ahead so flavors really blend.

 

 

 

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