Directions:
- 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.
- 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.
- Add zucchini and fennel to dressing.
- 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.
- 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. Transfer to sieve to cool slightly, then add to salad and stir to combine. Cool salad completely and serve chilled or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.8 Kcal (828 kJ) | ||
| Calories from fat | 95.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Sodium | 1434.76mg | 60% | |
| Potassium | 662.7mg | 14% | |
| Total Carbs | 15.93g | 5% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 4.94g | 20% | |
| Protein | 7.58g | 15% | |
| Vitamin C | 28mg | 47% | |
| Iron | 2.1mg | 12% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 93.96 Kcal (393 kJ) | ||
| Calories from fat | 45.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 16% | |
|---|---|---|---|
| Sodium | 681.52mg | 60% | |
| Potassium | 314.78mg | 14% | |
| Total Carbs | 7.57g | 5% | |
| Sugars | 1.13g | 10% | |
| Dietary Fiber | 2.35g | 20% | |
| Protein | 3.6g | 15% | |
| Vitamin C | 13.3mg | 47% | |
| Iron | 1mg | 12% | |
| Calcium | 26.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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