Bean & Pea Salad
This tastes best served with grilled entrees .

Servings: 8

• 1 1/2 cups frozen shelled edamame (8 oz)
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) 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

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 flavors to blend.

Per Serving: 196 Calories; 8g Fat (35.9% calories from fat); 1g Saturated Fat; 8g Protein; 24g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1004mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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