Szechuan Black-Eyed Pea Salad

I have been meaning to post this for a while because it is SO DARN GOOD, but time has gotten the better of me and I have not. But...this is a good party/family event dish. If you are taking it somewhere, I recommend doubling the recipe as it does not make all that much.

2 15-oz. cans black eyed peas, rinsed and drained

1 medium green bell pepper, chopped (1 cup)

1/2 cup chopped red onion

1 jalapeno pepper, seeded and finely minced (2 TBS)

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 Sauce

2 tsp. sugar

1. Toss together black eyed peas, bell pepper, onions, jalapeno pepper, and garlic in large bowl. Toss avocado with lemon juice in seperate bowl. Add avocado to black eyed pea mixture.

2. Whisk together oil, vinegar, szechuan sauce and sugar in bowl used for avocado. Toss black eyed pea mixture with szechuan sauce dressing.

From Vegetarian Times Magazine