8 oz. frozen, shelled edamame
1/2 cup olive oil
1 teaspoon ground cumin
1, 15 oz. can black beans, drained and rinsed
1, 15 oz. can white beans, drained and rinse
1/2 red onion, sliced thinly (mandoline is the best option)
2 cups thinly sliced celery
2 Tablespoons fresh lime juice
1/2 cup chopped fresh cilantro leaves (optional, I know you people)
1 teaspoon finely chopped garlic
1 1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1. Boil salted water in medium saucepan. Add frozen edamame and cook for 4 minutes. Drain, and rinse with cold water.
2. Heat olive oil in a small skillet over low heat until hot but not smoking. Add cumin and cook, stirring, about 30 seconds or until fragrant. Pour into a large heatproof bowl.
3. Add edamame, black and white beans, onion, celery, lime juice, cilantro, garlic, salt and pepper to the cumin oil and toss.