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The Boston Globe

Food & dining

Recipe for end-of-summer corn, yellow split pea, and cilantro salad

Serves 6

A version of this recipe was in the food case at Al Ducci’s Italian Pantry in Manchester, Vt., in August, made by Yvonne Gomez. Gomez got the recipe from Heidi Swanson’s “Super Natural Everyday.” Originally the salad contained yellow split peas, cilantro pesto, toasted pepitas, and salad greens. Gomez added corn. It’s an appealing combination because it’s all yellow, but then you’re biting into crisp corn kernels and then soft split peas. I did this quick version recently when I was short on time.

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