Black Bean and Edamame Salad

Shared by fellow shareholder Hillary Stern


¼ cup extra-virgin olive oil                                2 tablespoons red wine vinegar

1 teaspoon ground cumin                                  1 teaspoon ground black pepper

¼ teaspoon ground red pepper                         Sea salt to taste

2 cans (15 ounces each) black turtle beans, rinsed and drained

½ cup shelled edamame                                    2 ribs celery, chopped

1 bell pepper, chopped                                     1 red onion, cut in half, thinly sliced

1 clove garlic, minced                                       ¼ cup cilantro, chopped



In a large bowl, whisk together the oil, vinegar, cumin, black pepper, red pepper and sea salt.  Add the beans, celery, bell pepper, onion, garlic and cilantro.  Toss to coat well.