Edamame Bean Salad

1 (16 oz) package frozen corn
1 shallot or sweet onion diced
1 (16 oz) package frozen shelled edamame
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 tomatoes, chopped
1 teaspoon salt
1 teaspoon ground cumin (more to taste)
1/4 cup chopped fresh cilantro
2 freshly squeezed limes

Heat large skilled over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in edamame, black beans, tomato, salt and cumin into corn mixture; cook and stir until heated through. Remove from heat. Add cilantro and lime juice; toss to combine.

Suggesstions for this recipe suggested white beans instead of garbanzo and add avocado and cooked quinoa or cucumber to change it up.

Recipe adapted from allrecipes

Black-Eyed Pea Relish

1/4 small red onion, diced
1 yellow sweet pepper, diced
1/2 red sweet pepper, diced
1/2 green sweet pepper, diced
1 fresh Serrano chile, thinly sliced
1 clove peeled garlic, minced
2 Roma tomatoes, diced
15 oz can black eyed peas, rinsed and drained
1/4 cup rice vinegar
 Sea salt and freshly ground pepper
1 Roma tomato (optional)

In large bowl gently combine red onion, sweet peppers, chile, garlic, diced tomatoes, black eyed peas and vinegar. Season to taste with salt and pepper. Top with extra tomato slices if desired. Refrigerate 1 hour for flavors to blend and for chilies to pickle.

Can be eaten as a bean salad or on top of bread slices like bruschetta. I made it without the chile (didn't want the spice) and it was still good. Recipe from the June 2012 issue of Better Homes and Gardens.