Ingredients for Szechuan Black Eyed Pea Salad
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 medium green bell pepper, cored, seeded and diced
- 1/2 medium red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- 1 garlic clove, minced
- 1 medium avocado, diced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons Szechuan sauce
- 1 teaspoon sugar
- Baby spinach (optional, for serving)
- Warm tortillas (optional, for serving)
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How to Make Szechuan Black Eyed Pea Salad
- In a large bowl, gently combine the rinsed and drained black-eyed peas, diced bell pepper, finely chopped red onion, minced jalapeño, and minced garlic.
- In a separate small bowl, toss the diced avocado with 1 tablespoon of lemon juice to prevent browning.
- Add the avocado mixture to the black-eyed pea mixture and gently stir to combine.
- In the now-empty small bowl, whisk together the olive oil, rice vinegar, Szechuan sauce, and sugar until well combined.
- Pour the dressing over the black-eyed pea mixture and toss gently to coat evenly.
- (Optional) If serving over spinach, lightly sauté the baby spinach in a pan with a small amount of olive oil until wilted.
- Serve the Szechuan Black Eyed Pea Salad immediately in warm tortillas or over the sautéed spinach. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
17g
Fat
16g
Carbs
12g
