Black Bean and Edamame Salad

Shared Fort Hill Farm in Connecticut

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 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

Preparation:
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.

Certified Organic Vegetable CSA shares