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Blackeyed Pea Salad

A refreshing change for a gluten-free side dish or lunch, this high-fiber blackeyed pea 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



Black-Eyed Pea Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Makes 2 servings.

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 and chill.

Serve by itself or on lettuce.



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