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Edamame with Chora Salad (Black-Eyed Peas)

Yields4 ServingsPrep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

Edamame with Chora Salad Black Eyed Peas

 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
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
4

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

5

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

6

Remove from heat and drain all water.

Chora Salad
7

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

8

Garnish with parsley.

Nutrition Facts

4 servings

Serving size

74g

Amount per serving
Calories110
% Daily Value *
Total Fat 2.5g4%

Saturated Fat 0g
Trans Fat 0g
Sodium 80mg4%
Total Carbohydrate 16g6%

Dietary Fiber 5g18%
Total Sugars 5g
Protein 7g
Vitamin A 20mcg3%
Vitamin C 140mg156%
Calcium 4mg1%
Iron 10mg56%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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