SC Johnson Family Economics Blog
Friday, October 17, 2014

Fall Salad Recipe | Family Economics


Alison Lewis 


I’m a huge fan of eating salads for lunch and dinner, especially around this time of year when most vegetables are in season. This recipe for Arugula and Black-eyed Pea Salad starts with a simple lime and chipotle vinaigrette, combined with a black-eyed pea and black bean mixture. The mixture is served over peppery arugula, which makes a fresh, flavorful and healthy salad. This is a great starter or main dish, topped with grilled or cooked chicken, shrimp, turkey or steak.

What is your favorite fall salad?

Arugala and Black Eyed Pea Salad 

Arugula and Black-Eyed Pea Salad

Prep: 20 minutes
Yield: 4 servings


1/4 cup fresh lime juice
1/4 cup olive oil
1/2 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 red bell pepper, chopped
1/4 cup fresh cilantro, chopped
6 cups arugula leaves


Whisk together lime juice, olive oil, chipotle seasoning, lime rind, sea salt and ground cumin in a small bowl. Set aside.

Combine black-eyed peas, beans, corn, red bell pepper and cilantro in a large bowl. Pour lime mixture over peas and beans. Chill for a minimum of 30 minutes (max: up to 8 hours).

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

Photo courtesy of Alison Lewis.

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Mango, Black Bean and Rice Salad

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More by this author... 

Fall Treat: Honey-Pumpkin Baked Apples

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1 Comment so far

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On Tuesday, October 28, 2014, Elaine from Maryland wrote

We made this last night! Wonderful!


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