Black-Eyed Pea, Fennel and Zucchini Salad

Adopted 7/2006 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed. Adapted from one developed by freelance recipe tester Penelope Hoblyn.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 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)

Directions

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.