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Szechuan Black-Eyed Pea Salad

Laura McAllister devised this spicy dish to please her salad-loving family. “I’m always trying to come up with something new for them so food doesn’t get boring,” she explains. “The kids love eating the salad wrapped in tortillas—it’s also great served over baby spinach that’s been sautéed in a small…

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Laura McAllister devised this spicy dish to please her salad-loving family. “I’m always trying to come up with something new for them so food doesn’t get boring,” she explains. “The kids love eating the salad wrapped in tortillas—it’s also great served over baby spinach that’s been sautéed in a small amount of olive oil.” VT‘s testers loved it too, and it won 1st place in our 2007 reader recipe contest.

Servings
SERVING

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 pepper, 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 pepper, 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. Toss black-eyed pea mixture with Szechuan sauce dressing.

Nutrition Information

  • Serving Size Serves 6
  • Calories 223
  • Carbohydrate Content 20 g
  • Cholesterol Content 0 mg
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g