Spicy Black-Eyed Pea Salad

  • Yield 6 servings

Pile this protein-packed salad on a bed of greens or fold it into flour tortillas and you’ve got an easy entrée.



2 (14-ounce) 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 medium avocado, peeled, pitted, and cubed (1 cup)
2 tablespoons fresh lemon juice
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Szechuan sauce
2 teaspoons 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. Toss black-eyed pea mixture with Szechuan sauce dressing.

From: Everything Vegan; Wiley 2010; reprinted with permission from the publisher.



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