Three Bean Salad

12 20 241
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 min 6
Three Bean Salad
Health Rating


1 1/2 cup Frozen edamame (soybeans)
1/4 cup Extra virgin olive oil
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 dash 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 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 10 minutes for flavours to blend.

Nutrition Facts

Per Portion

Calories 241
Calories from fat 101
Calories from saturated fat 13.0
Total Fat 11.2 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.7 g
Cholesterol 0
Sodium 1136 mg
Potassium 647 mg
Total Carbohydrate 28.4 g
Dietary Fiber 9.8 g
Sugars 2.1 g
Protein 11.6 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 2.4

Energy sources