By ingredients, this Tangy Black-eyed Pea Salad recipe is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, wheat free, gluten free, soy free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! (Please note: the hot sauce and mustard both contain distilled vinegar. If your personal celiac/gluten sensitivity does not allow you to consume distilled vinegar, please avoid these ingredients.)
Steps marked with an asterisk (*) are child friendly!
Click HERE for more information!
Ingredients:
2 Tablespoons olive oil
2 Tablespoons white wine vinegar
2 teaspoons Dijon Mustard
1/2 teaspoon Frank's Hot Sauce
1 15oz can organic black-eyed peas
1 red bell pepper, diced
1 celery stalk, diced
1/4 cup red onion, finely diced
2 Tablespoons chopped fresh parsley
kosher salt
freshly ground black pepper
Directions:
- * Whisk together the olive oil, vinegar, mustard, and hot sauce. Season with salt and black pepper.
- *Add black-eyed peas, bell pepper, celery, onion, and parsley. Toss together.
- Serve immediately, or chill in refrigerator.
 |
| Big sister is helping little sister to add the vinegar and olive oil. |
 |
| Whisk it together! |
 |
| Little sister added the parsley by hand..."Messy hands!" Great lesson at a young age: It's ok to get your hands messy in the kitchen, they're the best tool you've got! |
 |
| After a stir by big sister, the Tangy Black-eyed Pea Salad is complete! Do a taste test and adjust salt, pepper, and hot sauce to taste!
Don't forget to check out my cookbooks on Amazon!
As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!
|
No comments:
Post a Comment