Forktionary

Three Bean Salad Edamame Black Beans Black Eyed Peas Recipe

This vibrant three-bean salad is a delicious and refreshing twist on a classic! Adapted from Gourmet Magazine (March 2007), this easy recipe features tender edamame, black beans, and black-eyed peas tossed in a fragrant cumin-infused dressing. Perfect as a light and flavorful side dish for grilled meats and fish, or elevate it to a hearty main course by adding crumbled feta. Prepare it ahead of time for effortless entertaining or enjoy a single serving – the leftovers are just as delicious! Requires at least 10 minutes marinating time (longer is better!).

Prep Time 15 mins
Cook Time 25 mins
Calories 270.1 kcal
Protein 33g
Rating 5.0 (1 Reviews)
Three Bean Salad Edamame Black Beans Black Eyed Peas 19

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Three Bean Salad Edamame Black Beans Black Eyed Peas

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Three Bean Salad Edamame Black Beans Black Eyed Peas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Three Bean Salad Edamame Black Beans Black Eyed Peas

  1. Cook 1 cup shelled edamame in a 1 1/2- to 2-quart saucepan of boiling salted water for 4 minutes, uncovered.
  2. Drain edamame in a colander and rinse under cold water to stop cooking.
  3. Heat 1 tablespoon olive oil in a small heavy skillet over moderately low heat until hot but not smoking. Add 1 teaspoon ground cumin and cook, stirring constantly, until fragrant and slightly darker, about 30 seconds.
  4. Pour the cumin oil into a large heatproof bowl.
  5. Add the cooked edamame, 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can black-eyed peas (rinsed and drained), 1/4 cup chopped red onion, 1/4 cup chopped red bell pepper, 2 tablespoons chopped fresh cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
  6. Toss all ingredients gently to coat with the cumin oil and dressing.
  7. Let the salad stand for at least 10 minutes (longer is better) to allow the flavors to meld.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

5g

Fat

6g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Starters Salads Lunch Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Bean & Lentil Recipes The Americas American Southern Healthy Vegetarian Vegan Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Salads Side Dishes Beans Vegetables American Southwestern United States Easy Beginner Cook Potluck Diabetic Kosher Vegan Vegetarian Stove Top Dietary Low Cholesterol Low Saturated Fat Low Calorie Brown Bag Soy Tofu Black Beans Healthy 2 Low In Something Onions Taste Mood Savory To Go Equipment 3 Steps Or Less