Szechuan Black-Eyed Pea Salad

This is for you Kelli! Hardly southern but hey, it's got black-eyed peas! This is one of my personal favorites. I usually make a batch at lunch and snack on it until supper:)

2 14 oz. cans black-eyed peas
1 medium green bell pepper, chopped
1/2 c. chopped red onion
1 jalapeno pepper, seeded and finely minced, 2 Tbsp. (I usually just do the canned variety)
1 clove garlic, minced
1 avocado, cubed
2 Tbsp lemon juice
1/4 c. olive oil
3 Tbsp red wine vinegar
1 Tbsp Szechuan sauce (for some reason I can't find any at our stores so I just use stir fry sauce)
2 tsp sugar

Toss together black-eyed peas, bell pepper, onion, jalapeno, and garlic in large bowl. Toss avocado with lemon juice in a separate bowl. Add avocado to black-eyed pea mixture.

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

Yummy!!! This would be a great side dish too, especially (Kelli :) if you have meat eaters in the house. Make the meat dish and have this as a side dish for the veggies.