Zesty Edamame Salad
A favorite at the Picnic in the Vineyards.
1 C shelled edamame
1 (15oz) can black beans, drained
1 (15oz) can black-eyed peas, drained
1/2 C red onion, chopped
2 C celery, chopped
1/2 C cilantro, chopped
Combine edamame, rinsed black beans, rinsed black eyed peas, onion, celery and cilantro. In a separate bowl combine ingredients for the dressing, then gently toss with edamame, bean mixture. Serves 15.