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.