Edamame with Chora Salad (Black-Eyed Peas)

Yields4 Servings

DifficultyBeginnerPrep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

1 cup Edamamefrozen, shelled, cooked, see below for Cooking Method

½ cup Black-Eyed Peascooked, see below for Quick Soak & Cooking Method

¼ cup Corn kernelsfrozen

¼ cup Red Bell Pepperroasted, finely chopped

1 tbsp Black Raisins

1 tbsp Red Onionfinely chopped

¼ cup Tomatofinely chopped

¼ cup Mixed Green Salad Leavesfinely sliced

1 tsp Lemon Juicefreshly squeezed

1 pinch White Pepper

⅛ tsp Salt

Parsleyfinely chopped for garnish

Quick Soak Method to Cook Black-Eyed Peas

¼ cup Black-Eyed Peasuncooked

4 ¼ cups Water

Method to Cook Edamame

1 cup Edamamefrozen, shelled, uncooked

2 cups Water

Quick Soak Method to Cook Black-Eyed Peas

Rinse the black-eyed peas in a small pot.

Over high heat, add two cups of water and bring to a rapid boil. Remove from heat, cover and set aside for one hour. Drain water and rinse the beans.

Add remaining water and cook for another 15 to 20 minutes or until cooked. Remove from heat and drain all water.

Method to Cook Edamame

Over medium high heat, add water and bring to a rapid boil.

Add edamame and cook for 8 to 10 minutes or until tender.

Remove from heat and drain all water.

Chora Salad

In a large bowl, combine all ingredients, except parsley; mix well.

Garnish with parsley.

Chef's Tip:

CategorySalads

Nutrition Facts

Serving Size 74g

Servings 4

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.