Chopped Salad

Ingredients

• 10 oz frozen black-eyed peas (not thawed)
• 1 lb zucchini, trimmed
• 1 medium fennel bulb (sometimes labeled "anise"), stalks discarded
• 1/2 cup finely chopped scallions (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 frozen shelled 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. Transfer to sieve to cool slightly, then add to salad and stir to combine. Cool salad completely and serve chilled or at room temperature.