Wednesday, December 17, 2008
Two Beans and Pea Salad
Two Beans and a Pea Salad
adapted from a Gourmet recipe
Serves 6 side dishes
1 1/2 cup frozen shelled edamame
1/4 cup olive oil
1 tsp ground cumin
1 15 oz. can black beans, drained and rinsed
1 15 oz. can black-eyed peas, drained and rinsed
2 cups chopped celery
3 tbls fresh lemon juice
1/2 cup chopped cilantro
1 tsp finely chopped garlic
salt and pepper to taste
Cook the edamame in boiling salted water for about 4 minutes or until heated through. Drain them in a colander and rinse under cold water to stop the cooking.
Heat the oil in a small pan and cook the cumin stirring until fragrant about 1 min. Pour into a large bowl. Add the edamame and remaining ingredients toss with the oil and season with salt and pepper.
I just had to post this as soon as I took my first bite. I didn't even finish my lunch before taking a few shots and getting it up here. This was really what I needed today. A fresh easy filling salad.
It is very gray and wet here in Baltimore today and Robby (the husband and product tester) has his last law school exam of the semester tomorrow. So needless to say I will not be seeing him until tomorrow night.
I plan on making a big roast beef with mashed potatoes and salad for dinner which will be waiting for him to heat up at about 1:00 in the morning if he gets home by then. So the salad is just perfect for lunch.
Oh, and I pulled out some speck that I got at Balducci's last night.
Speck dell'Alto Adige is similar to prosciutto but is cured with garlic, bay leaves, juniper berries, and nutmeg. I don't usually like smoked meats but I am in love with this one. I have a really hard time not eating it in the car on the way home from the store. Try it sometime as an alternative to prosciutto which where I shop is more expensive than speck.