6-8 c. lightly salted water (for boiling edamame)
4 (heaping) c. fresh (or frozen) whole edamame, in their pods
1 c. canned black beans (almost a full 15.5 oz. can of pre-cooked beans)
1 c. canned chickpeas
1 dry pint grape tomatoes, halved
1/4 c. scallions, sliced crosswise into 1/4"-thick rounds
1 Tbsp. garlic, peeled and finely minced
1/4 c. freshly squeezed lemon juice
2 Tbsp. extra virgin olive oil
1/4 tsp. kosher (or coarse ground sea) salt
1/4 tsp. ground black pepper
1/8 tsp. crushed red chili pepper flakes, or to taste*
1 c. Haas avocado, peeled, pitted, and diced (about 1 medium-sized Haas avocado)
1/4 c. fresh cilantro, finely minced
Directions: On high heat, bring a large, covered sauce pot of lightly salted water to a rolling boil (about 8 minutes), and then uncover and add edamame. Cook until al dente. If using fresh edamame, boil for about 5-6 minutes. For frozen, boil for 4-5 minutes. When cooked properly, beans should be firm, not mushy. (If they're mushy, they've been overcooked, which will make them taste dry and blechy.) Better to air on the side of caution: Remove a sample bean from the pot using a slotted spoon after it's been cooked for the minimum required amount of time, run under cold water to cool, and then taste-test to check for doneness. When beans are ready, immediately remove pot from stove and drain into a colander.** Rinse with cold water and let cool for an additional 5 minutes or so. Shell and place beans into a bowl. Discard (or compost) pods.
Next, add black beans, grape tomatoes, scallions, garlic, lemon juice, and extra virgin olive oil. Then season with kosher salt, black pepper, crushed red chili pepper flakes, and cilantro, and toss. Add the avocado last, about an hour before serving, and gently toss, making sure to coat it with the lemon juice mixture to avoid oxidation. Marinate in a covered glass or ceramic dish in the refrigerator for at least a 1/2 hour before serving, to allow the flavors to meld. Serve chilled (or at room temperature) and enjoy!