A refreshing change for a side dish or lunch, this high-fiber, gluten-free 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.
A salad like this can be served many ways! The simplest would be by itself in a bowl — always a good choice! On a bed of fresh, crisp lettuce would be tasty, too. It can also be used as filling for a stuffed tomato or a cucumber “boat.” It’s even good to dip into with tortilla chips for a snack!
What would you try with it?
Blackeyed Pea Salad
- 1 Cup Blackeyed Peas, canned, drained (be sure they are gluten-free)
- 4 Tablespoons Celery, minced
- 2 tablespoons Onion, minced
- 2 tablespoons Mayonnaise
- 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. It can also be served as filling for a stuffed tomato or a cucumber “boat.”