Alison Lewis

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Fall Fest Fall Salad: Black-Eyed Pea Salad over Arugula

October 07, 2010

I have been working on some new fall salad recipes for upcoming television cooking segments this month. I was in the mood for a Black-Eyed Pea Salad and trying to increase the fiber in my kid’s diets. This recipe starts with a simple lime and chipotle vinaigrette combined with the black-eyed pea and black bean mixture. The mixture is served over peppery arugula which makes a fresh, flavorful and light salad. This is a great starter salad, but it would also be wonderful as a main dish topped with grilled or cooked chicken, shrimp, turkey or steak. This recipe is also a part of “Fall Fest” which is a continuation of Summer Fest, a cross blog recipe swap from various food blogs. These events were started by Margaret Roach of Away to Garden and Deb Puchalla of The Food Network. The theme this week is “fall salads” so I hope you enjoy this one.

Black-Eyed Pea Salad over Arugula

Prep: 20 minutes
Yield: 4 servings
1/4 cup fresh lime juice
1/4 cup olive oil
1/2 to 1 teaspoon ground chipotle seasoning
1 teaspoon lime rind
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1 (15.5-ounce) can black-eyed peas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 cup corn
2/3 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
6 cups arugula leaves
1. Whisk together lime juice, olive oil and next 4 ingredients in a small bowl. Set aside.

2. Combine black-eyed peas, beans and next 3 ingredients in a large bowl. Pour lime mixture over peas and beans. Chill at least 30 minutes up to 8 hours.

3. Arrange arugula leaves over each salad plate. Spoon black-eyed pea mixture evenly over each plate. Serve immediately.


12 Responses to “Fall Fest Fall Salad: Black-Eyed Pea Salad over Arugula”
October, 08 2010at 05:20 pm
that looks so beautiful!
Julie M. says:
October, 08 2010at 08:43 pm
Yum! This is my kind of salad. I love the addition of the black eyed peas in there! Will your tv appearance be local or can we tune in to see you? Hope you're doing well!
October, 08 2010at 11:36 pm
The colours caught me straight away. There's something really satisfying about eating food that shouts out to be eaten! ofcourse the fact that it sounds easy and tasty and that's a winner for me too. cheers kari
October, 14 2010at 07:20 am
[...] these Pumpkin Muffins would be a hit. “Fall Fest, as I mentioned in my post last week for Black-Eyed Pea Salad over Arugula, is a cross-blog recipe swap. I love this recipe for Pumpkin Muffins which is lighter than the [...]
Nicole says:
October, 07 2010at 11:45 am
I love black-eyed peas and the lime chipotle vinaigrette sounds amazing!
Serene says:
October, 07 2010at 02:44 pm
That's just beautiful! Even I, who really dislike black-eyed-peas in general, would give that a shot.
Sarah says:
October, 07 2010at 03:11 pm
Love this one! I am making it this weekend! Wonderful picture as well
Michelle says:
October, 07 2010at 03:12 pm
Arugula is one of my favorites. I am so glad you gave options for adding extra protein to this dish. This is perfect for my diet!
Francie says:
October, 07 2010at 03:13 pm
This is an incredble photos and such as simple and healthy recipe. I love all of your recipes, as they come out so terrific. Thanks for sharing
sherri says:
October, 07 2010at 06:32 pm
Hey Allison, I just made this for dinner and noticed that it is a great color for a Christmas holiday salad too.
October, 07 2010at 06:36 pm
Sherri You are correct! and New Year's Day of course! Hope you are well!
February, 22 2011at 10:12 pm
Alison, this salad is a great addition to Fall Fest! Love those black eyed peas :)

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