Chopped Salad is a gluten free and vegan side dish. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains roughly 9g of protein, 11g of fat, and a total of 206 calories. A mixture of olive oil, pepper, corn, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour.
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.