Szechuan Black-Eyed Pea Salad

• 2 14oz. cans blackeyed peas, rinsed and drained
• 1 medium green bell pepper, chopped (1 cup)
• 1/2 cup chopped red onion
• 1 jalapeno chile, seeded and finely minced (2 Tbs.)
• 1 clove garlic, minced (1 tsp.)
• 1 avocado, cubed (1 cup)
• 2 Tbs. lemon juice
• 1/4 cup olive oil
• 3 Tbs. red wine vinegar
• 1 Tbs. vegan Szechuan sauce
• 2 tsp. sugar

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

blackeyed peas, green bell pepper, red onion, jalapeno chile, clove garlic, avocado, lemon juice, olive oil, red wine vinegar, szechuan sauce, sugar

Taken from www.vegetariantimes.com/recipe/szechuan-black-eyed-pea-salad/ (may not work)