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The Boston Globe

Food & dining

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

Sheryl Julian/Globe Staff

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.

2 cups yellow split peas

Salt and pepper, to taste

4 tablespoons olive oil, or more to taste

4 ears fresh corn, kernels removed from cobs

¼ teaspoon chili powder

½ teaspoon ground coriander

½ teaspoon ground cumin

2 jalapeno or other chili peppers, cored, seeded, and finely chopped

½ red onion, very thinly sliced

¼ cup chopped fresh cilantro

1. Bring a saucepan of water to a boil. Add the split peas and simmer for 25 minutes or until the peas are tender but not mushy. Add a generous pinch of salt at the end of cooking.

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2. Drain the peas and transfer to a bowl. Add 2 tablespoons of the olive oil.

3. In a skillet heat the remaining 2 tablespoons olive oil. Add the corn, salt, and pepper. Cook, stirring often, for 3 minutes. Add the chili powder, coriander, and cumin. Cook, stirring, for 2 minutes more or until the corn is tender.

4. Tip the corn and all the spices into the split peas. Add the chilies, red onion, and cilantro. Stir well, taste for seasoning, and add more oil, salt, and pepper, if you like.

Sheryl Julian. Adapted from Al Ducci’s Italian Pantry and “Super Natural Everyday”

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