CHOPPED SALAD WITH BLACK-EYED PEAS, ZUCCHINI, FENNEL AND EDAMAME
Serves 10 as a side dish.

10 oz	frozen black-eyed peas, not thawed
1 lb	small zucchini, trimmed
1	medium fennel bulb, stalks discarded
1/2 c	finely chopped scallions, from about 4
2 tbs	finely chopped fresh dill
3 tbs	apple cider vinegar
3 tbs	fresh lemon juice, from 1 lemon
1 tbs	coarse-grain mustard
1/2 tsp cayenne
1/3 c	extra-virgin olive oil
3 c	fresh corn, from about 4 ears
1 lb	frozen shelled edamame, not thawed
1	red pepper, finely diced.
	salt
	pepper

In a large pot, simmer the black-eyed peas until almost tender,
about 15 minutes. Add the corn and edamame and cook for 5 minutes.
Drain and rinse with cold water.

While the peas are cooking, dice the zucchini and fennel 1/4".

In a large bowl, whisk together the scallions, dill, vinegar, lemon
juice, cayenne, mustard and 1 1/2 tsp salt. Add oil and whisk until
emulsified.

Add veggies to bowl and stir. Pepper to taste. Serve at room
temperature or slightly chilled.