Szechuan Black-Eyed Pea Salad - 20g Carbs, 6g Fiber, 3g Sugar
[Suggestion: Consider leaving the "2 tsp sugar" out or use
your favorite suitable substitute. Take care, Gloria]
From: Vegetarian Times Issue: October 1, 2007 p.68
Laura McAllister devised this spicy dish to please her salad-loving
family. "I'm always trying to come up with something new for them so
food doesn't get boring," she explains. "The kids love eating the
salad wrapped in tortillas—it'
that's been sauteed in a small amount of olive oil." VT's testers
loved it too, and it won 1st place in our 2007 reader recipe contest.
Serves: 6
2 14oz cans black-eyed peas, rinsed and drained
1 medium green bell pepper, chopped (1 cup)
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely minced (2 Tbsp)
1 clove garlic, minced (1 tsp)
1 avocado, cubed (1 cup)
2 Tbsp lemon juice
1/4 cup olive oil
3 Tbsp red wine vinegar
1 Tbs vegan Szechuan sauce
2 tsp sugar
1. Toss together black-eyed peas, bell pepper, onion, jalapeno pepper,
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.
Nutrition per Serving:
223 Calories, 5g Protein, 14g Total Fat, 2g Saturated Fat, 438mg Sodium,
20g Carbs, 6g Fiber, 3g Sugars
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