Szechuan Black-Eyed Pea Salad

Total Time
Prep 20 mins
Cook 0 mins

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 Nutrition


  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.


Most Helpful

* 7/31/08 edit--This was so MUCH better the next day. Took the left overs to work and it went over really well. It really needs time for the flavors to meld well.**This was quite tasty. I thought the bell peppers came through a little too strong, however. I had to sub habenero peppers for the jalapenos because the current restrictions. This was great on its own, but I also wrapped in a tortilla with pepper jack cheese and grilled on my panini press and it was amazing!

Vicki in CT July 31, 2008

Excellent salad that I served with sticky rice and roasted sweet potato. Thanks! Made for Zaar World Tour by a fellow Looney Spoon! :)

Sharon123 May 21, 2010

This salad is absolutely fantastic! I give it 10 stars! I didn't have red bell pepper but that's the only deviation from the recipe that I made. The salad didn't miss the red bell, this is so very good! The flavors are awesome and I can't wait to try it again tomorrow when the flavors have melded together even more. Made for Veggie Swap Lucky 13, and I will continue to make this one regularly.

DeeVaFoodie August 09, 2009

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