Szechuan Black-Eyed Pea Salad Recipe | Vegetarian Times Skip to main content

Szechuan Black-Eyed Pea Salad

It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that's delicious as a light lunch or hearty dinner side dish.



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2 14-oz. cans black-eyed peas, rinsed and drained
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1 medium green bell pepper, chopped (1 cup)
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½ cup chopped red onion
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1 jalapeno chile, seeded and finely minced (2 Tbs.)
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1 clove garlic, minced (1 tsp.)
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1 avocado, cubed (1 cup)
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2 Tbs. lemon juice
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¼ cup olive oil
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3 Tbs. red wine vinegar
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1 Tbs. vegan Szechuan sauce
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2 tsp. sugar


1. Toss together black-eyed peas, bell pepper, onion, jalapeño, 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.

Nutrition Information: 

5 g
Total Fat: 
14 g
Saturated Fat: 
2 g
20 g
0 mg
438 mg
6 g
3 g
Serves 6

Comments on this Recipe

After three years of reading rave reviews about this recipe, I finally decided to try it. Now I see what all the fuss was about! This recipe is quick, healthy and delicious. I made it early for lunch and ended up eating a bowl at 10 am because I couldn't wait.

I LOVE this recipe. I have eaten it hot or cold. It works great as a "dip" with pita chips, or slightly warmed and served in lettuce wraps for dinner! I'm not a huge spicy fan, so I leave the Jalapenos out,but it still has a nice mild spice to it. So easy to make!

I LOVE making this! It is quick, easy, and tasty! I don't use the full 1/4c of olive oil called for and I like how it turns out better. This makes a great dinner with plenty left over for lunch the next day. Its a big hit in my house! This would be a great "go-to" for potlucks and BBQs.


THis is a standard dish in our home now. YUM! WE can't live without it. We roll it up into wraps or just eat it as a salad. It is fantastic.

This recipe takes on a life of its own. All of my friends and colleagues have adopted it and call it "their" recipe. I've heard that their relatives have gotten on board!

Excellent recipe, it tastes so fresh and took me less than 10 minutes to put together. I left out the jalapenos, added chopped tomatoes, and subbed water and more wine vinegar for half of the olive oil. This one's going to be a regular for us!

Don't have szechuan sauce? Try soy sauce, rice vinegar, mirin and chili paste.

Substituted chile olive oil for olive oil as I like spicy but only used 1 tbs and only very little sugar. Next time I would eliminate sugar. Very yummy and you don't need all that oil and sugar and then it is much healthier.