Would you believe we didn't even know black-eyed peas were a New Years' thing? No idea. It's a Southern custom that's supposed to bring luck and prosperity. Apparently, black-eyed peas should be the first thing you eat on New Years Day.
This recipe, then, couldn't be more timely.
And we just made it because our mom found it on Epicurious and raved about it.
Anyway. This three bean salad is a fantastic, fresh, holiday-cookie-and-butter-cleansing dish. It's not hard to make at all and infuses you with extreme well-being and self-contratulatoriness after shoveling in three platefuls eating it.
We pretty much copied this recipe verbatim from Epicurious. Though we added red pepper flakes because we felt it needed a little more pizzazz.
Rating: 3/4 assed (Onion and celery chopping. That's why.)
Here's what you need and how you do it
1-1/2 cups frozen, shelled edamame
1/4 cup olive oil
1 teaspoon cumin
Generous pinch red pepper flakes (if you like a kick)
1 15-ounce can black beans, rinsed
1 15-ounce can black-eyed peas, rinsed
1/2 cup red onion, chopped
2 cups sliced celery
2 Tablespoons fresh lime juice
1/2 cup fresh cilantro, chopped
1 teaspoon garlic, finely chopped
1-1/2 teaspoons salt (yes, you really do need this much)
1/4 teaspoon black pepper
Cook edamame in a 1 1/2- to 2-quart saucepan of boiling water, uncovered, for four 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 and red pepper flakes, 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.
For a printable version of this recipe, click here.