Surprise Three-Bean Salad Laurel Ferris explains, "It's a surprise because I never thought I'd like a three-bean salad! This one is quick to make, irresistible and beautiful to boot." 1 1/2 Cups (8 oz.) frozen, shelled edamame (you might see fresh edamame pods in the produce section at harvest time) 1/4 Cup olive oil (Laurel likes extra virgin) 1 1/2 tsp. GROUND CUMIN 1 15-oz. can black beans, drained and rinsed 1 15-oz. can black-eyed peas, drained and rinsed 1/2 Cup finely chopped red onion (1 small) 2 Cups thinly sliced celery (3 or so stalks) 2 TB. fresh lime juice (1 lime) 2/3 Cup finely chopped fresh cilantro (1 small bunch) 1/2-1 1/2 tsp. salt (or to taste) 1/4 -1/2 tsp. PENZEYS PEPPER (to taste)

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