colleenmomof2
Well-known member
On our 3rd day, we are loving this and I am really (really!) not a fan of cumin! Definitely an instance of the whole being way, way tastier than the sum of the parts! The cumin and lime juice are the key ingredients - you can probably throw in anything else and it will be wonderful! Froze part as others suggested so hoping will still be good when defrosted. Check out comments I collected from Epi at the bottom with more at link.
Because of limited ingredients on-hand, I made this w/corn instead of BEP, green onion instead of red, ~ 1 cup celery (all I had), only 2 TBS chopped cilantro (from frozen), 3/8th tsp Diamond Crystal. Sautéed only 1 medium minced garlic clove (is plenty) in only 2 TBS EVOO, then added just over 1/2 tsp cumin (will do under 1/2 tsp next time). Used maybe 2x amount called for of lime w/a combination of fresh lime and reconstituted. Needed MORE salt but we added at table. Colleen
Epi Black Beans, Black Eyed Peas, Edamame Salad - from Gourmet
* 1 1/2 cups frozen shelled edamame (8 ounces)
* 1/4 cup olive oil
* 1 teaspoon 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 tablespoons fresh lime juice
* 1/2 cup chopped fresh cilantro
* 1 teaspoon finely chopped garlic
* 1 1/2 teaspoons salt
* 1/4 teaspoon black pepper
1. 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.
2. 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.
3. Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
EPI COMMENTS
I served it with grilled sausages
I made it a couple hours ahead of time to let the flavors come together. (I tasted it 10 mins after I assembled it and it didn't have as much flavor as when I let it set.)
Be careful when browning the cumin, 30 seconds is really the outside time, if it gets too dark it will ruin the dressing, which happened to me one time and I had to start over.
A little turmeric, cider vinegar, extra salt and pepper and this is to die for!
I halved the amount of olive oil and doubled the amount of lime juice
BTW, I hesitantly used the reconstituted lime juice in the plastic lime because I didn't have any fresh limes left, but it still worked out.
Next time I wouldn't take the time to cook the black-eyed peas from scratch ... canned would have been much easier and probably just as tasty.
I substituted garbanzo beans for the black-eyed peas because that's what I had
The only substitution I made was fresh corn for the black eyed peas.
I followed the recipe exactly - no modifications - and it was fantastic.
Cut the oil, increased the lime and cumin per other reviews and it was a big hit.
Additions: i Can Red Kidney Beans 1 Can cut Italian green beans 1 Small can chopped green chilies (mild) 1 small jar red chopped pimentos 2 whole roasted red bell peppers chopped (about 1/2 cup) 2 table spoons dehydrated red and green peppers (will reconstitute) 1/4 cup white wine vinegar Extra chopped cilantro and dried garlic a few dashes of red Tabasco sauce. Substituted celery seed powder instead of fresh celery (about 1/2 teaspoon) People raved! And asked why don't you have a restaurant already?
Used what I had, edamame, black beans, corn, and jar of roasted red pepper. Did not have cilantro, but looking forward to trying the recipe again when I have it in stock. Also need to use shallot instead of red onion.
You definitely need to cut the oil in half, as others recommended.
Leftovers are TERRIFIC wrapped in a tortilla, like a burrito. Also, when I make the salad, I double the recipe and freeze leftovers in single serving portions in ziplock sandwich bags for lunches. By lunchtime it's thawed and ready to eat. Works like a charm!
I've taken another reviewer's suggestion to freeze it in individual portions, and that works well. For my taste 1 1/2 teaspoons salt is too much
added feta cheese.
Reduced oil by 1/2, increased lime juice by alot, added kidney, gabrnazo & cannelini beans, left out black-eyed, used shallots rather than onion, reduced celery, omitted cilantro. Big hit!
I replaced the celery with 1 medium cucumber, and although I have peeled the cucumber I don't now
1/2 tsp of cumin. (the whole tsp tasted great, but made my stomach rumble too much.) It works just fine with 1/2 tsp.
This is a favorite light dinner for my husband and me. It's quick and easy to prepare, we keep most of these ingredients around in the pantry, and it's really healthy and delicious. I've made a few changes - instead of doing two cups of celery, I usually make it with one cup of celery and one cup of finely chopped carrots, which ups the nutrient factor and makes it even more delicious - plus it makes it even more colorful. I usually heat the oil and add cumin along with some smoked paprika, then throw the garlic into the oil for a few seconds to rid it of that bitter raw garlic flavor. I add a bit more garlic than called for, and increase the lime juice too. I suggest letting it sit for a while after mixing it - the longer it sits the better it gets, which also meas it's GREAT for,leftovers. A total winner in my book!
You know you love a salad when you start looking forward to the leftovers while doing the supper dishes. Delicious and healthy too! I love cumin but was afraid this might be too much. It's the perfect amount.
I used 1 can each of chickpeas, kidney beans, and black beans, the juice of 1 lime and omitted the celery and garlic. Everything else remained. I plan on using over kale for a healthy vegan meal.
I made this last night with fresh scarlet runner beans and frozen edamame and black-eyed peas. Very tasty
Used dried black-eyed peas. I had soaked them and then boiled gently for less than 30 minutes.
I find I need to make a little more dressing to give it more flavour. Usually just end up adding more cumin, garlic and lime. It is fresh and delicious.
The first time we made this, we made it as written. Yummy. I did agree that perhaps 1.5t of salt was too much as the canned peas and beans come with some salt. We had to use frozen edamame in their pods (1.5 lbs is about 1.5 cups shelled). The next time we made it, I reduced the salt by 1/4t, added 50% more oil, doubled the lime juice, and added a shake of cayenne. Very yummy. We used to serve Texas Caviar as a "dip" with tostitos scoops (also yummy) but move over Texas Caviar, this is better!
https://www.epicurious.com/recipes/food/views/three-bean-salad-237666
https://assets.epicurious.com/photos/560d996bf9a84192308a19b0/6:4/w_620%2Ch_413/237666.jpg
Because of limited ingredients on-hand, I made this w/corn instead of BEP, green onion instead of red, ~ 1 cup celery (all I had), only 2 TBS chopped cilantro (from frozen), 3/8th tsp Diamond Crystal. Sautéed only 1 medium minced garlic clove (is plenty) in only 2 TBS EVOO, then added just over 1/2 tsp cumin (will do under 1/2 tsp next time). Used maybe 2x amount called for of lime w/a combination of fresh lime and reconstituted. Needed MORE salt but we added at table. Colleen
Epi Black Beans, Black Eyed Peas, Edamame Salad - from Gourmet
* 1 1/2 cups frozen shelled edamame (8 ounces)
* 1/4 cup olive oil
* 1 teaspoon 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 tablespoons fresh lime juice
* 1/2 cup chopped fresh cilantro
* 1 teaspoon finely chopped garlic
* 1 1/2 teaspoons salt
* 1/4 teaspoon black pepper
1. 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.
2. 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.
3. Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
EPI COMMENTS
I served it with grilled sausages
I made it a couple hours ahead of time to let the flavors come together. (I tasted it 10 mins after I assembled it and it didn't have as much flavor as when I let it set.)
Be careful when browning the cumin, 30 seconds is really the outside time, if it gets too dark it will ruin the dressing, which happened to me one time and I had to start over.
A little turmeric, cider vinegar, extra salt and pepper and this is to die for!
I halved the amount of olive oil and doubled the amount of lime juice
BTW, I hesitantly used the reconstituted lime juice in the plastic lime because I didn't have any fresh limes left, but it still worked out.
Next time I wouldn't take the time to cook the black-eyed peas from scratch ... canned would have been much easier and probably just as tasty.
I substituted garbanzo beans for the black-eyed peas because that's what I had
The only substitution I made was fresh corn for the black eyed peas.
I followed the recipe exactly - no modifications - and it was fantastic.
Cut the oil, increased the lime and cumin per other reviews and it was a big hit.
Additions: i Can Red Kidney Beans 1 Can cut Italian green beans 1 Small can chopped green chilies (mild) 1 small jar red chopped pimentos 2 whole roasted red bell peppers chopped (about 1/2 cup) 2 table spoons dehydrated red and green peppers (will reconstitute) 1/4 cup white wine vinegar Extra chopped cilantro and dried garlic a few dashes of red Tabasco sauce. Substituted celery seed powder instead of fresh celery (about 1/2 teaspoon) People raved! And asked why don't you have a restaurant already?
Used what I had, edamame, black beans, corn, and jar of roasted red pepper. Did not have cilantro, but looking forward to trying the recipe again when I have it in stock. Also need to use shallot instead of red onion.
You definitely need to cut the oil in half, as others recommended.
Leftovers are TERRIFIC wrapped in a tortilla, like a burrito. Also, when I make the salad, I double the recipe and freeze leftovers in single serving portions in ziplock sandwich bags for lunches. By lunchtime it's thawed and ready to eat. Works like a charm!
I've taken another reviewer's suggestion to freeze it in individual portions, and that works well. For my taste 1 1/2 teaspoons salt is too much
added feta cheese.
Reduced oil by 1/2, increased lime juice by alot, added kidney, gabrnazo & cannelini beans, left out black-eyed, used shallots rather than onion, reduced celery, omitted cilantro. Big hit!
I replaced the celery with 1 medium cucumber, and although I have peeled the cucumber I don't now
1/2 tsp of cumin. (the whole tsp tasted great, but made my stomach rumble too much.) It works just fine with 1/2 tsp.
This is a favorite light dinner for my husband and me. It's quick and easy to prepare, we keep most of these ingredients around in the pantry, and it's really healthy and delicious. I've made a few changes - instead of doing two cups of celery, I usually make it with one cup of celery and one cup of finely chopped carrots, which ups the nutrient factor and makes it even more delicious - plus it makes it even more colorful. I usually heat the oil and add cumin along with some smoked paprika, then throw the garlic into the oil for a few seconds to rid it of that bitter raw garlic flavor. I add a bit more garlic than called for, and increase the lime juice too. I suggest letting it sit for a while after mixing it - the longer it sits the better it gets, which also meas it's GREAT for,leftovers. A total winner in my book!
You know you love a salad when you start looking forward to the leftovers while doing the supper dishes. Delicious and healthy too! I love cumin but was afraid this might be too much. It's the perfect amount.
I used 1 can each of chickpeas, kidney beans, and black beans, the juice of 1 lime and omitted the celery and garlic. Everything else remained. I plan on using over kale for a healthy vegan meal.
I made this last night with fresh scarlet runner beans and frozen edamame and black-eyed peas. Very tasty
Used dried black-eyed peas. I had soaked them and then boiled gently for less than 30 minutes.
I find I need to make a little more dressing to give it more flavour. Usually just end up adding more cumin, garlic and lime. It is fresh and delicious.
The first time we made this, we made it as written. Yummy. I did agree that perhaps 1.5t of salt was too much as the canned peas and beans come with some salt. We had to use frozen edamame in their pods (1.5 lbs is about 1.5 cups shelled). The next time we made it, I reduced the salt by 1/4t, added 50% more oil, doubled the lime juice, and added a shake of cayenne. Very yummy. We used to serve Texas Caviar as a "dip" with tostitos scoops (also yummy) but move over Texas Caviar, this is better!
https://www.epicurious.com/recipes/food/views/three-bean-salad-237666
https://assets.epicurious.com/photos/560d996bf9a84192308a19b0/6:4/w_620%2Ch_413/237666.jpg