Black-Eyed Pea and Mango Salad with Honey-Cumin Vinaigrette Dressing. NOM NOM NOM.

Image from — Her pic, not mine.

Mango, cumin, and cilantro. Kimberly M. from Poor Girl Eats Well introduced me to this particular combo, and I’ve been jonesin’ for it ever since.

It was just too damn hot to cook this week. So I threw this together. A one-pound bag of frozen black-eyed peas generated enough chill to keep the rest of the ingredients cool.

Peeling a mango is a colossal PITA, because as soon as the skin comes off the flesh becomes unbelievably slippery. Canned mango, believe it or not, is harder to find in East Central Minnesota than fresh ones. Worth it, though. And this is probably common knowledge, but pick out the softest, squishiest avocado you can find. Soft = ripe. The peel just slides right off, and the flesh is ready to go. Just be careful tossing the salad so the avo doesn’t become guac.

I cut up a couple of broiled chicken breast pieces and tossed them in, to make it a complete protein. Yeah, I’m nutrition-conscious like that.


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