TUNA, BLACK-EYED PEA AND RADISH SALAD

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Tuna, Black-Eyed Pea and Radish Salad image

Provided by Wuanda Walls

Categories     Salad     Bean     Egg     Fish     Leafy Green     Olive     Tomato     Vegetable     No-Cook     Quick & Easy     High Fiber     Dinner     Lunch     Tuna     Radish     Healthy     Bon Appétit     Denver     Colorado     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 12

6 tablespoons olive oil
3 tablespoons fresh lime juice
Cayenne pepper
1 15-ounce can black-eyed peas, rinsed, drained
1 6 1/8-ounce can solid white tuna, drained, flaked
8 large radishes, sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
1/2 cup chopped pitted brine-cured olives (such as Kalamata)
Lettuce leaves
2 hard-boiled eggs, thinly sliced
2 plum tomatoes, thinly sliced

Steps:

  • Whisk oil and lime juice in small bowl to blend. Season dressing to taste with cayenne, salt and pepper. (Can be prepared 3 hours ahead. Cover and let stand at room temperature.)
  • Combine peas, tuna, radishes, cilantro, onion and olives in medium bowl. Toss with enough dressing to season to taste. Arrange lettuce on platter. Mound salad in center. Garnish with alternating slices of eggs and tomatoes.

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