DINNER TONIGHT

Spicy black-eyed pea salad

Serve protein-packed meal on greens, in flour tortillas

6/23/2014

“Pile this protein-packed salad on a bed of greens or fold it into flour tortillas,” write the editors of Vegetarian Times’‍ Everything Vegan, “and you‘ve got an easy entree.”

 

Spicy black-eyed pea salad

Slightly adapted from Vegetarian Times‘ Everything Vegan, published by John Wiley and Sons, Inc.

2 14-ounce cans black-eyed peas, rinsed and drained‍‍

1 medium green bell pepper, chopped

1/2 cup chopped red onion

1 jalapeno chile, seeded and finely minced

1 clove garlic, minced

1 medium avocado, peeled, pitted, and cubed

2 tablespoons fresh lemon juice

1/4 cup olive oil

3 tablespoons red wine vinegar

1 tablespoon hot sauce

2 teaspoons sugar

Toss together black-eyed peas, bell pepper, onion, jalapeno, and garlic in large bowl. Toss avocado with lemon juice in separate bowl. Add avocado to black-eyed pea mixture.

Whisk together oil, vinegar, hot sauce, and sugar in bowl used for avocado. Toss black-eyed pea mixture with dressing.

Serves 4-6.