Black eyed peas are very nutritious, and cook quickly. This salad is filling and full of flavor. We enjoyed this on a hot day, with a rice salad and a crusty home made bread.

Serving Size: 4

Ingredients:

• 1 cup dried black-eyed peas, or 1 (14 oz.) can, rinsed and drained
• 1 medium bell pepper, chopped (I prefer red, orange or yellow bell peppers as they are sweeter)
• 1 red onion, chopped
• 2-3 jalapeno pepper, seeded and finely minced
• 1 clove garlic, minced
• 1 avocado, cubed
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• salt and pepper
• pinch cayenne pepper
• dash Tabasco
• 2 teaspoons sugar

Directions:

1. If using dried black eyed peas, soak them for at least 2-3 hours then boil in salted water for 45 minutes or until soft.
2. Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
3. Toss avocado with lemon juice in separate bowl.
4. Add avocado to black-eyed pea mixture.
5. Whisk together oil, vinegar, Tabasco, cayenne, and sugar in the bowl used for the avocado.
6. Toss black-eyed pea mixture with dressing.
7. Serve at room temperature in a lettuce cup.

Notes:

Inspired by Vegetarian Times magazine October 2007