Szechuan Black-Eyed Pea Salad

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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.

  • serving (3/4-cup)Servings

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 223
  • Carbohydrate Content: 20 g
  • Fat Content: 14 g
  • Fiber Content: 6 g
  • Protein Content: 5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 438 mg
  • Sugar Content: 3 g