Szechuan Black-Eyed Pea Salad - Awesome Recipe!

We're having a potluck at work and I was struggling to find a healthy, simple-to-prepare, hopefully crowd pleasing recipe.

But this is awesomesauce!  I just made it for the first time and I'm kinda chomping at the bit to make it again for myself!  Also, I'm not the world's biggest fan of beans or peas, but the sauce and the other elements cover up the black-eyed pea flavor so I barely notice them.  Also, Asian flavors for the win!

Szechuan Black-Eyed Pea Salad - Serves 6
- 2 14-oz cans black-eyed peas, rinsed and drained
- 1 medium green bell pepper, chopped (1 cup)
- 1 jalapeno pepper, deseeded and finely minced (2 Tbsp)
- 1 clove garlic, minced (1 tsp)
- 1 avocado, cut into cubes (1 cup)
- 2 Tbsp lemon juice
- 1/4 cup olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp Szechuan sauce (try to find a reduced-sodium variety)
- 1 Tbsp honey

Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.

Toss avocado with lemon juice in separate bowl.  Add avocado to black-eyed pea mixture.

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

For variation: try rolled in whole wheat tortillas, or serve over baby spinach that has been sauteed in a nonstick pan with veggie cooking spray or a touch of olive oil.