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
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
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.
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