Name: Chopped Salad
Cook time: 45 min
Total time: 1 hr
Yield: Makes 10 to 12 side-dish servings
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)

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Chopped SaladRomulo Yanes

This salad is great for picnics. It has all the components of a family favorite: beautiful color, satisfying crunch, and a delicious dressing. The recipe is adapted from one developed by freelance recipe tester Penelope Hoblyn, who often makes the salad for large gatherings.

Recipe notes

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