Szechuan Black–Eyed Pea Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
114–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
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.
***I served this with a side of brown rice*** not inculded***
Number of Servings: 4
Recipe submitted by SparkPeople user LEIGHZ.
2. Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado. Add black-eyed pea mixture, and toss to mix.
***I served this with a side of brown rice*** not inculded***
Number of Servings: 4
Recipe submitted by SparkPeople user LEIGHZ.
Nutritional Info Amount Per Serving
- Calories: 269.3
- Total Fat: 20.5 g
- Cholesterol: 0.0 mg
- Sodium: 232.6 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 5.9 g
- Protein: 3.0 g
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