Szechuan Black-Eyed Pea Salad
From: Enjolinfam

This salad tastes great wrapped in tortillas or served over baby spinach that's been sauteed in a small amount of olive oil. Found this recipe in Vegetarian Times. It won first place in a recipe contest and was submitted by someone named Laura McAllister.

SERVES 4 -6

• 2 (14 ounce) cans black-eyed peas, rinsed and drained
• 1 medium green bell pepper, chopped (1 cup)
• 1/2 cup red onion, chopped
• 1 jalapeno pepper, seeded and finely minced (2 Tbsp)
• 1 garlic clove, minced (1 tsp)
• 1 avocado, cubed (1 cup)
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon szechuan sauce
• 2 teaspoons sugar

Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.

Toss avocado with lemon juice in a seperate bowl.

Then add the avocado to the black-eyed pea mixture.

Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.

Toss black-eyed pea mixture with Szechuan sauce dressing.