Three Bean Salad

12 20 243
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 min 6
Three Bean Salad
Health Highlights


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
1/4 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 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 243
Calories from fat 97
Calories from saturated fat 13.0
Total Fat 10.8 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.7 g
Cholesterol 0
Sodium 1134 mg
Potassium 642 mg
Total Carbohydrate 29.9 g
Dietary Fiber 9.7 g
Sugars 2.1 g
Protein 11.4 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 2.4

Energy sources


Meal Type(s)