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Black-Eyed Pea Salad

A refreshing change for a gluten-free side dish or lunch, this high-fiber salad has lots of flavor and nutrition. I like to use canned peas, since that’s the easiest, but you can use fresh or frozen black-eyed peas, cooked and cooled. To make it even healthier, use low-fat or fat-free mayonnaise, which will reduce the calories by as much as one-fourth.

Gluten-Free Blackeyed Pea Salad with Tomato for Garnish

Gluten-Free Blackeyed Pea Salad with Tomato for Garnish

Gluten-Free Black-Eyed Pea Salad

1 Cup Black-eyed Peas, canned, drained

4 Tablespoons Celery, minced

2 tablespoons Onion, minced

2 tablespoons Mayonnaise (or Vegenaise)

1/8 teaspoon Pepper, ground

Dash Tabasco Sauce, optional

2 Cups Torn Lettuce Leaves, optional

Mix together, chill and serve by itself or on lettuce. Makes 2 servings.

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