Todayâ€™s meat-free recipe comes from our friend and reader, Nicole.Â As you may recall, sheâ€™s also the one who introduced me to Vegetarian Times magazine.Â So she sends me recipes and letâ€™s me borrow magazines, plus was a big supporter as I trained for my first 1/2 marathonâ€¦hmmm, I think I owe her something special.Â :-)Â
So this recipe wasnâ€™t a big favorite with my kiddos and my husband thought it was okay, but they are not big bean eaters.Â Beans, beans the musical fruitâ€¦you know how it goes, which you would think my boys would be all over them for that very reason!Â Loud bodily functions cause major giggles in a household of boys, sigh.Â Anywho, I digress.Â Well, I was never big into beans until I started this meat-free Monday thing.Â This chick could not live on salads alone because I would be famished all the time.Â But beans are a great meat-free option that is filling and very versatile.Â So I personally LOVED this dish.Â And my friendâ€™s addition of plain ramen noodles made it much more of a meal than a side dish in my opinion.Â Oh, and I finally discovered szechuan sauce.Â Iâ€™ve always had it at restaurants, but have never cooked with it.Â Delicious!Â Hot, but delicious!
So if you want the original recipe without all my notes, click on the printer-friendly version.Â That will take you to the recipe on the Vegetarian Times website.Â But I have added my and Nicoleâ€™s notes in the recipe below.
Szechuan Black-Eyed Pea Salad
click here for printer-friendly version
- 2 14â€“oz. cans blackâ€“eyed peas, rinsed and drained –next time I’m going to tryÂ using the Costco sprouted beans I discovered
- 1 medium green bell pepper, chopped (1 cup)Â – I used red bell pepper
- 1/2 cup chopped red onion
- 1 jalapeÃ±o chile, seeded and finely minced (2 Tbs.)Â – I omitted to keep down the heat
- 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. Szechuan sauceÂ – I cut this in half, but then ended up adding extra to my own bowl
- 2 tsp. sugar
- 1. Toss together black-eyed peas, bell pepper, onion, jalapeÃ±o, 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. Add black-eyed pea mixture, and toss to mix.
*As mentioned, my friend suggested tossing in cooked ramen noodles, plain without the seasoning packet.Â You can either boil them as the package indicates, or I like to soak mine in hot water for about 10 minutes, drain and then stir fry them a bit in sesame or coconut oil.Â
Nutritional Information (original recipe without the noodles)
Per serving (3/4-cup): Calories: 223, Protein: 5g, Total fat: 14g, Saturated fat: 2g, Carbs: 20g, Cholesterol: mg, Sodium: 438mg, Fiber: 6g, Sugars: 3g
[…] I make ALL the timeâ€¦itâ€™s become my favorite go-to recipe for a quick lunch.Â And that is the Szechuan Black Eyed Pea Salad (thanks Nicole!).Â Sometimes I just make the sauce and pour it on black-eyed peas and/or plain […]
[…] of 5.Â Iâ€™ve eaten meat-free three days in a row, including some of my favorites from our site:Â Szechuan Black-Eyed Pea Salad, sprouted beans, Falafels, Spinach & Feta Quiche, and Mushroom, Spinach and Scallion Tart (wow, […]