Black-Eyed Pea and Arugula Salad

Name: Black-Eyed Pea and Arugula Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 227 grams young arugula; 1 Tbsp balsamic vinegar; 946 milliliters fresh or frozen black-eyed peas; 79 milliliters finely chopped cilantro; 4 ears of corn, shucked; 2 jalapeños, seeded and minced; 3 Tbsps fresh lime juice; 79 milliliters extra-virgin olive oil, plus more for brushing; 2 red bell peppers, cut into 1/4-inch dice; 79 milliliters finely chopped red onion; 10 servings Salt and freshly ground pepper; 10 servings Vegetable oil, for the grill

Black-Eyed Pean and Arugula Salad might be just the side dish you are searching for. One serving contains 312 calories, 7g of protein, and 22g of fat. This gluten free and vegan recipe serves 10. If you have olive oil, balsamic vinegar, bell peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Light a grill.

Equipment you will use

Grill

Brush the ears of corn with olive oil and season with salt and pepper. 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.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Corn On The Cob

Olive Oil

Corn

Equipment you will use

Grill

Let cool slightly. Over a bowl, cut the kernels from the cobs.

Equipment you will use

Bowl

In a saucepan of boiling salted water, cook the black-eyed peas until tender, about 12 minutes.

Ingredients you will need

Water

Peas

Equipment you will use

Sauce Pan

Drain and refresh under cold water.

Ingredients you will need

Water

Drain and pat dry.

In a large bowl, whisk the 1/3 cup of olive oil with the lime juice and balsamic vinegar. Season with salt and pepper.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Lime Juice

Olive Oil

Equipment you will use

Whisk

Bowl

Add the grilled corn, black-eyed peas, red bell peppers, onion, cilantro and jalapeos and toss well. Season generously with salt and pepper. Cover and refrigerate for at least 1 hour or for up to 4 hours. Toss the black-eyed pea salad with the arugula and transfer to a platter just before serving.

Ingredients you will need

Red Pepper