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.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Recipe Summary

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

Ingredient Checklist

Directions

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

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Nutrition Facts

109 calories; fat 3.3g; saturated fat 0g; mono fat 1.5g; poly fat 1g; protein 6g; carbohydrates 15g; fiber 4g; cholesterol 0mg; iron 2mg; sodium 334mg; calcium 52mg; sugars 2g; added sugar 0g.
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