Three-Bean Cumin Salad

From Gourmet, March 2007

I really haven't altered this recipe other than by decreasing the amount of olive oil used, but I'd like to share it because I love it. It's a great potluck dish that can easily be made the night before.

Ingredients:
1 1/2 cups frozen shelled edamame (8 ounces)
3 tablespoons olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

1. Bring pot of water to boil and boil edamame, uncovered, for 5 minutes. Drain in colander and rinse with cold water to stop cooking.
2. Heat oil in small skillet over low heat until hot but not smoking. Cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour cumin oil into a large heatproof bowl.
3. Add edamame and all remaining ingredients to cumin oil and toss. Let stand at least 10 minutes for flavors to blend.