Recipe by

Visit website

A Lucky Black-eyed Pea Salad for the New Year ~ this healthy high fiber bean salad is vegan, gluten free, and so delicious!



Total time

15 minutes




  • 1 small head raddichio lettuce (shredded)
  • 2 small heads of Gem lettuce, trimmed and leaves separated
  • 15 ounce can black-eyed peas (or 1 3/4 cups home cooked)
  • ¼ cup finely minced red onion
  • ½ cup diced sweet bell pepper, assorted colors
  • ¼ cup black olives (diced)
  • ¼ pimento stuffed green olives (sliced)
  • ¼ cup diced Persian cucumber (don't peel)
  • vinaigrette
  • 4 tbsp extra virgin olive oil
  • 4 tbsp Meyer lemon juice (about 2 lemons)
  • 1 tsp freshly minced rosemary (don't use dried)
  • 1 tsp creamy dijon mustard
  • salt and pepper to taste


  1. Choose a wide shallow salad bowl and lay down a base of lettuce leaves and shredded raddichio.
  2. Put the salad dressing ingredients in a mason jar, put on the lid, and shake until it emulsifies. (That means it becomes cloudy and doesn't separate) Taste it and add adjust to your liking.
  3. In a mixing bowl add the rest of the salad ingredients, and toss with enough dressing to moisten. Season with salt and pepper if you like.
  4. Spoon the bean salad on top of the lettuces, and serve.
  5. View the recipe instructions at The View From the Great Island

View this recipe plus 5,000 more in our FREE app

Preview in browser for now