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SERVES 8 -10
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 scallions (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)
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.
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