Photo: Jennifer Causey
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.

How to Make It

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