Black-eyed Pea, Fennel And Zucchini Salad

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 10 ounces frozen black-eyed peas (not thawed)
• 1 lb zucchini, trimmed
• 1 medium fennel bulb, stalks discarded (sometimes labeled "anise")
• 1/2 cup finely chopped scallion (about 4)
• 2 tablespoons finely chopped fresh dill
• 3 tablespoons cider vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon coarse grain mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne
• 2 tablespoons salt
• 1/3 cup extra virgin olive oil
• 2 3/4 cups fresh corn (from about 4 ears)
• 1 lb shelled frozen edamame (not thawed)

Recipe

• 1 bring 3 quarts water to a boil in a 5- to 6-quart pot, then cook black-eyed peas, partially covered, until tender, about 20 minutes.
• 2 while peas are cooking, cut zucchini and fennel into 1/4-inch dice. whisk together scallions, dill, vinegar, lemon juice, mustard, pepper, cayenne, and 1 1/2 teaspoons salt in a large bowl. add oil in a slow stream, whisking until emulsified.
• 3 add zucchini and fennel to dressing.
• 4 when peas are tender, transfer with a slotted spoon to a sieve set over a large bowl, reserving cooking water in pot, and cool peas slightly, then add to salad.
• 5 return water to a boil and add remaining 1 1/2 tablespoons salt, then cook corn and edamame, uncovered, until tender, 6 to 7 minutes.
• 6 transfer to sieve to cool slightly, then add to salad and stir to combine. cool salad completely and serve chilled or at room temperature.