Spicy Black-Eyed Pea Salad

  • Yield: 6 servings


2 (14-ounce) cans black-eyed peas, rinsed and drained
1medium green bell pepper, chopped (1 cup)
1/2cup chopped red onion
1 jalapeño chile, seeded and finely minced (2 Tbs.)
1 clove garlic, minced
1medium avocado, peeled, pitted, and cubed (1 cup)
2tablespoons fresh lemon juice
1/4cup olive oil
3tablespoons red wine vinegar
1tablespoon Szechuan sauce
2teaspoons 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.

Nutritional Info *per serving

  • Calories 223
  • Fat 14
  • Saturated Fat 2
  • Cholesterol 0
  • Sodium 438
  • Carbohydrate 20
  • Fiber 6
  • Sugars 3
  • Protein 5