Serving: Serves 4

Ingredients
• 6 tbsps. olive oil
• 3 tbsps. fresh lime juice
• Cayenne pepper
• 1 15-oz. can black-eyed peas, rinsed, drained
• 1 6 1/8-oz. 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

Direction
• Whisk lime juice and oil to blend in a small bowl; season dressing with pepper, salt and cayenne to taste. You can make this 3 hours ahead, allow to stand at room temperature, covered. • Mix together olives, onion, cilantro, radishes, tuna and peas in medium bowl; toss with enough dressing to season to taste. Put lettuce on platter; in the middle, mound salad. Garnish with alternating slices of tomatoes and eggs.

Nutrition Information
• Calories: 385 • Total Carbohydrate: 20 g • Cholesterol: 93 mg • Total Fat: 26 g • Fiber: 5 g • Protein: 19 g • Sodium: 621 mg • Saturated Fat: 4 g