Hi Richard! That’s right! You just put the corn in frozen. It’s pre-cooked and will defrost very quickly—within 5-10 minutes. The residual heat is enough to thaw the corn, and the gentle heat helps it keep a better texture for a salad.

Hi Richard! We give gram measurements when accuracy is super important for the success of the recipe (think: bread dough, etc.). Otherwise, since we’re in the states and volume measurements are more common, we stick with those. There are lots of free online conversion tools to help you make the change from volume to weight if that’s helpful for you!

Hi Sandy! you can find this info in the post under the section titled, “Can I meal prep this split pea salad?” I’ve copied it here to make it easier to find!

“Absolutely! In fact, this recipe just gets better the longer it sits in the fridge. Make it in advance for your next potluck, or prep it on the weekend to eat all week long.”

Is this correct?

I find cups impossible.

Hi Karen! Absolutely! If you’d like to swap in dried herbs for the fresh, just reduce the amounts from tablespoons down to teaspoons for the dried herbs. Let us know how you like it!

Hi Amanda! You can serve it warm, room temp, or cold! Right after making it, it will be warm—but it’s also great right out of the fridge. We recommend green split peas in this, but you could use yellow if that’s all you have. The flavor will be slightly different, but it should still be tasty! Green split peas tend to be less starchy and a little sweeter, while yellow ones are a bit more mild in flavor. If you try it, let us know how it turns out for you!