Edamame with Chora Salad (Black-Eyed Peas)

Preparation mode:

Footnotes:

Quick Soak Method to Cook Black-Eyed Peas
Ingredients:

• 1/4 cup Black-Eyed Peas, uncooked
• 4 1/4 cups Water

Method:

1. Rinse the black-eyed peas in a small pot.
2. 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.
3. 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
Ingredients:

• 1 cup Edamame, frozen, shelled, uncooked
• 2 cups Water

Method:

1. Over medium high heat, add water and bring to a rapid boil.
2. Add edamame and cook for 8 to 10 minutes or until tender.
3. Remove from heat and drain all water.

Nutrition Facts:
Serving Size: 1 serving (74g), Servings: 4, Amount Per Serving: Calories 110, Fat Calories 20, Total Fat 2.5g (4% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Sodium 80mg (3% DV), Total Carbohydrates 16g (5%DV), Fiber 5g (20% DV), Sugars 5g, Protein 7g, Vitamin A (20% DV), Vitamin C (140% DV), Calcium (4%DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.