Szechuan Black–Eyed Pea Salad

Vegetarian Times Issue: November 1, 2009 p.36

It’s no small wonder that this salad, developed by Laura McAllister, won first prize in VT‘s 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that’s delicious as a light lunch or hearty dinner side dish.

ingredient list

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Serves 6

  • 2 14–oz. cans black–eyed peas, rinsed and drained
  • 1 medium green bell pepper, chopped (1 cup)
  • 1/2 cup chopped red onion
  • 1 jalapeño chile, seeded and finely minced (2 Tbs.)
  • 1 clove garlic, minced (1 tsp.)
  • 1 avocado, cubed (1 cup)
  • 2 Tbs. lemon juice
  • 1/4 cup olive oil
  • 3 Tbs. red wine vinegar
  • 1 Tbs. vegan Szechuan sauce
  • 2 tsp. sugar

Directions

1. Toss together black-eyed peas, bell pepper, onion, jalapeño, and garlic in large bowl. Toss avocado with lemon juice in separate bowl. Add avocado to black-eyed pea mixture.

2. Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado. Add black-eyed pea mixture, and toss to mix.

Nutritional Information

Per :

Calories 223
Protein 5g
Total Fat 14g
Saturated Fat 2g
Carbs 20g
Choelsterol 0mg
Sodium 438mg
Fiber 6g
Sugar 3g
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