bountiful beans

I first tried this salad at a neighbor's dinner party and loved it.  Since then, I've made it several times for different events and it's always been a hit.  This weekend, Gage helped me put it together for a pool party, and he was so proud of himself for "cooking"!

Three Bean Edamame Salad

1/4 cup olive oil

1 tsp ground cumin

1 1/2 cups frozen shelled edamame

1 can black beans, drained and rinsed

1 can blackeyed peas, drained and rinsed

1/2 cup chopped red onion

2 cups thinly sliced celery (hint: the little tubs of pre-sliced celery at HEB are exactly 2 cups!)

zest & juice from 1 lime

1/2 cup chopped fresh cilantro

2 cloves finely chopped garlic

1 1/2 tsp salt

1/4 tsp black pepper

Heat oil in skillet until hot but not smoking; add cumin and cook, stirring, for about 30 seconds.  Pour into large heatproof bowl.  Add all remaining ingredients and stir well.  Refrigerate until ready to serve.  (In my opinion, it tastes better the longer you wait before serving, even overnight.)