Mexican Three Bean Salad
Excellent served with grilled meat or poultry .

Servings: 6

• 1 1/2 cups frozen shelled edamame (8 ounces)
• 2 tablespoons 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 teaspoons kosher 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: 215 Calories; 7g Fat (31.1% calories from fat); 1g Saturated Fat; 11g Protein; 26g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 780mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

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