“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.
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