“It’s special, delicious to serve.”

INGREDIENTS   

1 1/2 cups frozen shelled edamame (8 ounces)
3 tbsp. cup olive oil
1 tsp. ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tbsp. 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   

• Cook the edamame in a 1 1/2 – to 2-quart saucepan of boiling salted water, uncovered for 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 for 10 minutes for flavors to blend.