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Black-Eyed Pea Salad

Photo: Jennifer Causey
Yield

Serves 4 (serving size: about 3/4 cup)

Unsalted canned black-eyed peas give the salad heft and texture, a great pairing for the light, crispy cakes. Bulk up any leftovers with more arugula, sliced cucumbers, and red bell pepper for a satisfying lunch salad.

Ingredients

  • 1 cup halved grape tomatoes
  • 2 1/2 tablespoons canola mayonnaise
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (15-oz.) can unsalted black-eyed peas, rinsed and drained
  • 2 cups baby arugula (about 2 oz.)

Nutrition Information

  • calories 109
  • fat 3.3 g
  • satfat 0.0 g
  • monofat 1.5 g
  • polyfat 1 g
  • protein 6 g
  • carbohydrate 15 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 334 mg
  • calcium 52 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. 1. Combine first 6 ingredients in a large bowl, stirring to coat. Add arugula; toss gently to combine.