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

Prep Time: 10 minutes Total Time: 10 minutes Makes 2 servings.

Ingredients:

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

Directions:

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.”