Recipe courtesy of Alexander Smalls

Black-Eyed Pea and Arugula Salad

  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe


Citrus Vinaigrette:

2 tablespoons olive oil

2 tablespoons raspberry vinegar 

3/4 cup unsweetened orange juice

2 teaspoons grated orange zest 

1 1/2 tablespoons finely chopped fresh parsley 

Salt and pepper


2 cups canned black-eyed peas, drained

1 cup low-sodium chicken broth

5 cups arugula

1 cup sliced seedless cucumber 

1 small onion, minced 

1 Asian pear, cut into large chunks 

1/2 cup dried black currants, soaked in brandy 

1/2 red bell pepper, seeded and minced 

1 pound cooked, peeled and deveined shrimp


  1. For the vinaigrette: Whisk together the olive oil, vinegar, orange juice, orange zest, parsley and some salt and pepper in a small bowl. Refrigerate until ready to serve.
  2. For the salad: Simmer the black-eyed peas in the chicken broth for 5 minutes. Drain and let cool to room temperature. In a large bowl, toss together the black-eyed peas, arugula, cucumbers, onions, pear, currants and red peppers. Toss with half of the citrus vinaigrette. In a separate bowl, toss the shrimp with the remaining dressing. Add the shrimp to the salad. Serve immediately.