| 12 | 20 | 162 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 5 min | 6 |
| 1 1/2 cup | Frozen edamame (soybeans) |
| 1/4 cup | Water |
| 1 tsp | Cumin |
| 1 can (15oz) | Black beans, canned (drained, rinsed) |
| 1 can (15oz) | Black-eyed peas, canned (drained, rinsed) |
| 1/2 cup | Red onion (chopped) |
| 2 cup diced | Celery (thinly sliced) |
| 2 tbsp | Lime juice (fresh) |
| 1/2 cup | Cilantro (coriander) (chopped) |
| 1 tbsp | Garlic (finely chopped) |
| 1 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
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 1/4 cup of water in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin water and toss to coat. Let stand 10 minutes for flavours to blend.
| Meat Alternative | 1.1 |
| Vegetables | 2.4 |
