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.
