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Three-Bean Salad

['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']

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.

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