Monday, October 21, 2013

Szechuan Black-Eyed Pea Salad

                   Recently both me and my husband have been trying different salads. Today I tried a different type of salad which is a little spicy, a little tangy, loaded with protein and fiber with a hint of Chinese taste.

  • 3 cups Black-Eyed peas
  • 1/2 cup finely chopped green Bell Pepper
  • 1/2 cup finely chopped Onion
  • 1/2 cup finely chopped Tomato
  • 1/2 cup finely chopped Cilantro
  • 1 minced Jalapeno
  • 2 Avocado cubed
  • 2 tbsp Lemon Juice
  • 3 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Szechuan Sauce
  • 2 tsp Black Pepper
  • Salt to taste
  • Cook the black eyed peas. I prefer to use pressure cooker to boil it. If using a pressure cooker, cook for just 2 whistles. Make sure they are not overcooked else they will become mushy.
  • Once the black eyed peas are cooked, drain the water and keep them aside
  • Mix together the black eyed peas, bell pepper, onion, tomato and jalapeno in a large bowl
  • Toss avocado and lemon juice in a separate bowl. Add salt and pepper to the bowl
  • Add the avocado mixture to the black-eyed peas mixture
  • Then, whisk together olive oil, vinegar, Szechuan sauce in the bowl used for avocado
  • Add this dressing to the mixture and toss it well
  • Finally add cilantro and serve

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