Thursday, April 25, 2013

Szechuan Black Eyed Pea Salad

I found the original recipe for this salad several years ago in Vegetarian Times.  You can see the original at this ------> LINK.

As usual, I made it once as suggested then decided it needed some serious tweaking to improve the flavors.  Hubby agreed.  It has evolved over the years and this recipe has become a household favorite. In the warmer weather I sometimes make it once a week.

Some changes from the original recipe are - I deleted the sugar in the sauce, cut the fat by half, and added tomatoes, black olives, artichoke hearts, and cucumber to add more of a 'Greek Salad' like flair.

It is great on its own, scooped with some tortilla chips, or over a bed of mixed greens and kale, but our favorite way to serve it is with hummus stuffed in pita pockets.



1-16 oz bag of frozen Black Eyed Peas
       (if you can't find frozen then use 2-24 oz cans rinsed and drained)
1 medium Green Pepper, cored and chopped
1/2 cup Red Onion, finely diced
1 Jalapeno, chopped fine
1 Avocado, peeled and chopped
1 regular or 1/2 a Long English Cucumber, chopped (peeled if using regular cucumber)
1 can extra large Black Olives, rinsed and drained and cut in half or thirds
3 medium Tomatoes, diced
1 can of Artichoke Hearts, drained (optional)
2 tbsp Lemon Juice
2 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
2 cloves Garlic, crushed or minced (or 1/2 tsp jarred garlic)
1-2 Tbsp vegan San J gluten free Szechuan Sauce
sprinkle of Black Pepper
*  optional - mixed greens and/or whole wheat pita pockets


1.  If using canned black eyed peas, rinse and drain them and place in a large mixing bowl.  If using frozen, rinse in hot water, place in a large bowl or steamer and microwave for 2-3 minutes.  Then rinse with cold water and place in large mixing bowl.  I used a Pampered Chef microwave steamer for the frozen peas.

2.  Add to the black eyed peas the chopped green pepper, red onion, jalapeno, avocado, cucumber, black olives, tomatoes and artichoke hearts.

3.  In small bowl whisk together the lemon juice, olive oil, vinegar, garlic and szechuan sauce.

4.  Pour over vegetable mixture and stir to coat the veggies.  Sprinkle with fresh ground black pepper.

5.  Serve alone, over a bed of greens or in a pita pocket with hummus.

If you are lacto-vegetarian this is also good topped with feta cheese.  As vegans we've also sprinkled it with almond parmesan too.  I use this basic recipe ----> LINK for the almond parmesan although I reduce the salt to 1/4 tsp.

** NOTE - I like to use frozen black eyed peas and artichoke hearts as there is no added sodium and they are firmer.

- Bon Appetit

" You can do a lot for your diet by eliminating foods that have mascots." - Ted Spiker


  1. Looks yummy! I'll have to try it this summer - maybe with another kind of bean, but I'll try the black eyed peas first. Got a cupcake recipe for you!

    1. Mmmm cupcakes......

      I think this recipe would probably be good with white cannellini beans or a mixture of pinto and red kidney or even black beans. The black eyed peas are firmer and have a bit of an edamame taste to them (at least to me anyway)

  2. Tried this the other day and it was very good. I should have picked up some pita, that would have been a great addition.

    1. I am glad you liked it Richard. I think it is one of Brad's all time favorite meals if not his absolute favorite.