Szechuan Black-Eyed Pea Salad

READY IN: 20mins
Recipe by Enjolinfam

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.

Top Review by Vicki in CT

* 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!

Ingredients Nutrition

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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