Warm Pigeon Pea & Fonio Salad – Yolélé

Ingredients

• 2 tablespoons neutral cooking oil
• 1 small yellow onion, diced
• 2 tablespoons fresh sofrito (see provided recipe)
• 1 cup pigeon peas, drained and rinsed
• 1 cup frozen succotash mix
• 1 teaspoon sazón spice blend, homemade or store-bought (see note)
• 1/2 teaspoon adobo spice blend, homemade or store-bought (see note)
• 3/4 cup cooked Yolèlè Yassa! Onion Lime Chili Pilaf
• 1 green onion, thinly sliced, for garnish
• Note: depending on the brand of sazón and adobo, make sure to adjust your due to their varying salt content. Start small, taste, and adjust to your liking!