Szechuan Black-Eyed Pea Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This salad tastes great wrapped in tortillas or served over baby spinach that's been sauteed in a small amount of olive oil. Found this recipe in Vegetarian Times. It won first place in a recipe contest and was submitted by someone named Laura McAllister. Ingredients:
2 (14 ounce) cans black-eyed peas, rinsed and drained |
1 medium green bell pepper, chopped (1 cup) |
1/2 cup red onion, chopped |
1 jalapeno pepper, seeded and finely minced (2 tbsp) |
1 garlic clove, minced (1 tsp) |
1 avocado, cubed (1 cup) |
2 tablespoons lemon juice |
1/4 cup olive oil |
3 tablespoons red wine vinegar |
1 tablespoon szechuan sauce |
2 teaspoons sugar |
Directions:
1. Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
2. Toss avocado with lemon juice in a seperate bowl.
3. Then add the avocado to the black-eyed pea mixture.
4. Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
5. Toss black-eyed pea mixture with Szechuan sauce dressing.
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