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Black Eye Pea Salad (or Chickpeas) from Boma - Flavors of Africa

Despite being a Southern girl and understanding that not eating black eyed peas on New Year's will lead to a bunch of ill luck, I just can't do it. I've never met a black eyed pea that I like. So, I substitute chickpeas in this one to make it even better. Or, black beans work, too.

1 pound black eye peas, soaked overnight (or just save time and use canned chickpeas, drained, you'll thank me)

1 pound roasted corn kernels

2 tomatoes, sliced

1 large onion, diced

1 cup scallions, diced (or green onion for the rest of us)

1 cup fresh spinach, chopped

1 Tablespoon fresh basil, chopped


Dressing:

1/2 cup lime juice

1/4 cup sugar

1/4 cup rice vinegar

1 1/2 cups safflower oil

1 teaspoon red crushed pepper (omit if heat sensitive)

1 teaspoon ground cardamom, toasted

zest from the lime


Mix the dressing ingredients and set aside. Cook the peas (if you went that way), toss all ingredients, dress, and let marinate for at least 15 minutes


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