This salad tastes great wrapped in tortillas or served over baby spinach that’s been sautéed in a small amount of olive oil.

Ingredients

  • 2 (400g/14oz) cans black-eyed peas, rinsed and drained
  • 1 medium green bell pepper, chopped (1 cup)
  • ½ cup red onion, chopped
  • 1 jalapeño pepper, seeded and finely minced (2 tbsp)
  • 1 garlic clove, minced (1 tsp)
  • 1 avocado, cubed (1 cup)
  • 2 tbsp lemon juice
  • ¼ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Szechuan sauce (soya, wheat)
  • 2 tsp sugar

        Method

        1. Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
        2. Toss avocado with lemon juice in a separate bowl.
        3. Then add the avocado to the black-eyed pea mixture.
        4. Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
        5. Toss black-eyed pea mixture with Szechuan sauce dressing.

        Original recipe submitted by Laura McAllister. Reproduced with kind permission from International Vegetarian Union www.ivu.org

        Recipe details

        Serves: 4–6

        Prep time: 0 hr

        15 mins

        Cook time: 0 hr

        00 mins

        More recipes

        • 13 November 2013

          Pastitsio: Greek Macaroni, Lentil & Tomato Bake

        • 30 June 2020

          Pilau Rice