Gluten-Free, Dairy-Free 3-Bean Salad


adapted from Epicurious by April Peveteaux, Gluten is My B****

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.

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