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 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.