This recipe is from Vegetarian Times Top-Rated Recipes, 2012. It’s a nice alternative side dish. This does make a lot, so you may want to cut the recipe in half it it’s a small crowd.

• 2 14-oz. cans black-eyed peas, rinsed and drained
• 1 medium green bell pepper, chopped (1 cup)
• ½ cup chopped red onion
• 1 jalapeno chile, seeded and finely minced (2 tablespoons)
• 1 clove garlic, minced (1 teaspoon)
• 1 avocado, cubed (1 cup) *I love avocado, so when I make it again I will add more – probably double
• 2 tablespoon lemon juice
• ¼ cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon of Szechuan 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, Szechuan sauce, and sugar in bowl. Add black-eyed pea mixture and toss to mix.