three-bean-salad-237666.json

{
    "directions": [
        "Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 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, 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."
    ],
    "ingredients": [
        "1 1/2 cups frozen shelled edamame (8 ounces)",
        "1/4 cup 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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Citrus",
        "Garlic",
        "Herb",
        "Onion",
        "Vegetable",
        "Side",
        "Quick & Easy",
        "Spice",
        "Celery",
        "Vegan",
        "Cilantro",
        "Gourmet",
        "Sugar Conscious"
    ],
    "title": "Three-Bean Salad",
    "url": "http://www.epicurious.com/recipes/food/views/three-bean-salad-237666"
}