Salad:

• 1 cup basmati, cooked and cooled or 3 cups cooked rice (you can also use another long-grain rice if preferred)
• 1/2 teaspoon kosher salt
• 1 1/2 cups water
• 2 scallions, cut thin on the diagonal (trimmed; use white and all green parts)
• 3/4 cups combination of diced red, green, and yellow bell peppers (seeded)
• 1 cup cooked, of basic black-eyed peas, not mushy & no salt added (you can also use a 14 oz can that has been drained and rinsed)

Crispy Collards

• 1 packed cup of collards, washed stemmed, and sliced into thin ribbons
• 2 teaspoons of grape seed oil
• A pinch each of salt and pepper

Soumbala Vinaigrette

• 3 tablespoons rice vinegar
• 3 tablespoons roasted peanut oil or another oil of choice
• 1 1/2 teaspoon of soumbala or netetou powder (may substitute maggi or soy sauce)
• 1 lemon, juiced
• 2 teaspoons honey or maple syrup
• 2 cloves garlic, pressed or minced
• 2-inch piece fresh ginger root, peeled and minced (1 tablespoon)
• Generous pinch of crushed red pepper flakes (may substitute hot sauce)
• 1/8 teaspoon kosher salt