|Posted on February 19, 2018 at 12:10 AM|
2 14-oz. cans black-eyed peas, rinsed, drained
1 avocado, cubed (1 cup)
1 medium red bell pepper (or any color)
1 Tbsp lemon juice
½ cup chopped red onion
1 Tbsp red wine vinegar
1 clove garlic, pressed or minced (1 tsp.)
1 Tbsp Szechuan sauce
2 tsp agave
Toss together black-eyed peas, bell pepper, onion, and garlic in large bowl. Toss avocado with lemon juice in separate bowl. Add avocado to black-eyed pea mixture.
Whisk together vinegar, Szechuan sauce, and agave in bowl used for avocado. Add black-eyed pea mixture, and toss to mix.