Black-Eyed Pea and Arugula Salad Recipe

Name: Black-Eyed Pea and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears of corn, shucked; 1/3 cup extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; Vegetable oil, for the grill; 4 cups fresh or frozen black-eyed peas; 3 tablespoons fresh lime juice; 1 tablespoon balsamic vinegar; 2 red bell peppers, cut into 1/4-inch dice; 1/3 cup finely chopped red onion; 1/3 cup finely chopped cilantro; 2 jalapenos, seeded and minced; 1/2 pound young arugula

Servings: persons

4 ears of corn, shucked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Vegetable oil, for the grill
4 cups fresh or frozen black-eyed peas
3 tablespoons fresh lime juice
1 tablespoon balsamic vinegar
2 red bell peppers, cut into 1/4-inch dice
1/3 cup finely chopped red onion
1/3 cup finely chopped cilantro
2 jalapenos, seeded and minced
1/2 pound young arugula

1
Light a grill.
2
Brush the ears of corn with olive oil and season with salt and pepper.
3
Lightly brush the grill with the vegetable oil and grill the corn over a medium-hot fire, turning frequently, until lightly charred and almost tender, about 5 minutes.
4
Let cool slightly.
5
Over a bowl, cut the kernels from the cobs.
6
In a saucepan of boiling salted water, cook the black-eyed peas until tender, about 12 minutes.
7
Drain and refresh under cold water.
8
Drain and pat dry.
9
In a large bowl, whisk the 1/3 cup of olive oil with the lime juice and balsamic vinegar.
10
Season with salt and pepper.
11
Add the grilled corn, black-eyed peas, red bell peppers, onion, cilantro and jalapenos and toss well.
12
Season generously with salt and pepper.
13
Cover and refrigerate for at least 1 hour or for up to 4 hours.
14
Toss the black-eyed pea salad with the arugula and transfer to a platter just before serving.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ears of corn, shucked, 1/3 cup extra-virgin olive oil, plus more for brushing, Salt and freshly ground pepper, Vegetable oil, for the grill, and more.

Yes, Black-Eyed Pea and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea and Arugula Salad

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