Black-Eyed Pea, Fennel and Zucchini Salad

Ingredients

  • 10 ounces frozen black-eyed peas (not thawed)
  • 1 lb zucchini, trimmed
  • 1 medium fennel bulb, stalks discarded (sometimes labeled "anise")
  • ½ cup finely chopped scallion (about 4)
  • 2 tablespoons finely chopped fresh dill
  • 3 tablespoons cider vinegar
  • 2 tablespoons fresh lemon juice
  • + 7 more ingredients
    • 1 tablespoon coarse grain mustard
    • ½ teaspoon black pepper
    • ½ teaspoon cayenne
    • 2 tablespoons salt
    • 1/3 cup extra virgin olive oil
    • 2 ¾ 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 t...

View full recipe at SpringPad

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