Szechuan Black-Eyed Pea Salad

The protein in the black-eyed peas makes this salad a light and zesty meal. Using a precooked canned
variety saves you the legumes’ long cooking time.

Ready in 6 minutes

SERVES 4

2 14–oz. cans black–eyed peas, rinsed and drained
1 medium green bell pepper, chopped (1 cup)
½ cup chopped red onion
1 jalapeño chile, seeded and minced (2 Tbs.)
1 clove garlic, minced (1 tsp.)
1 avocado, cubed (1 cup)
2 Tbs. lemon juice
¼ cup olive oil
3 Tbs. red wine vinegar
1 Tbs. Szechuan sauce
2 tsp. sugar

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.
Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado. Add black-eyed pea mixture, and toss to combine.

PER 1-CUP SERVING: 335 CAL; 8 G PROT; 21 G TOTAL

FAT (3 G SAT FAT); 30 G CARB; 0 MG CHOL; 657 MG

SOD; 9 G FIBER; 5 G SUGARS

Szechuan Black-Eyed Pea Salad

The protein in the black-eyed peas makes this salad a light and zesty meal. Using a precooked canned
variety saves you the legumes’ long cooking time.

Ready in 6 minutes

SERVES 4

2 14–oz. cans black–eyed peas, rinsed and drained
1 medium green bell pepper, chopped (1 cup)
½ cup chopped red onion
1 jalapeño chile, seeded and minced (2 Tbs.)
1 clove garlic, minced (1 tsp.)
1 avocado, cubed (1 cup)
2 Tbs. lemon juice
¼ cup olive oil
3 Tbs. red wine vinegar
1 Tbs. Szechuan sauce
2 tsp. sugar

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.
Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado. Add black-eyed pea mixture, and toss to combine.

PER 1-CUP SERVING: 335 CAL; 8 G PROT; 21 G TOTAL

FAT (3 G SAT FAT); 30 G CARB; 0 MG CHOL; 657 MG

SOD; 9 G FIBER; 5 G SUGARS