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.
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.)
Est. added sugars 0g
How to Make It
1. Combine first 6 ingredients in a large bowl, stirring to coat. Add arugula; toss gently to combine.