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Mexican Bean Salad

1 1/2 C edamame (shelled)
one 15 oz. can black beans drained
one 15 oz. can black eyed peas drained
1/2 cup chopped red onion
2 cups celery, sliced very thin
1 tsp finely chopped garlic
1/2 cup chopped cilantro
1 1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp ground cumin
1/2 cup olive oil

Cook edamame & drain. Heat oil on pan, add cumin. Bring cumin to one shade darker to bring out the flavor. Add garlic, cilantro, salt & pepper. Put beans, onions, celery in large bowl. Add olive oil mixture, stir and serve at room temperature or chilled. Goes well with guacamole and corn chips.

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