Szechuan Black Eyed Pea Salad
Experience a vibrant fusion of flavors with this Szechuan Black-Eyed Pea Salad—a bold, colorful dish that brings together the nutty richness of black-eyed peas with crisp, fresh vegetables and the signature zing of Szechuan-inspired spices. Infused with chili oil, soy sauce, and toasted Szechuan peppercorns, the spicy, tangy dressing lends the salad its irresistible warmth and depth, expertly balanced by the sweetness of honey or maple syrup for a vegan alternative. Accented with grated carrot, juicy red bell pepper, scallions, and fresh cilantro, this chilled salad is finished with a sprinkle of toasted sesame seeds for texture and aroma. Ready in just 30 minutes, this dish serves as a refreshing side or a light, flavorful main course and is perfect for anyone seeking a healthy, plant-based option with a kick.
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Recipe Information
Ingredients
- 2 cups (cooked) Black-eyed peas
- 1 small (diced) Red bell pepper
- 1 medium (grated) Carrot
- 3 stalks (thinly sliced) Scallions
- 0.25 cup (chopped) Fresh cilantro
- 2 tablespoons Toasted sesame seeds
- 3 tablespoons Chili oil
- 2 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 1 teaspoon Honey (or maple syrup for vegan option)
- 2 cloves (minced) Garlic
- 0.5 teaspoon (toasted and ground) Szechuan peppercorns
- 1 teaspoon (grated) Fresh ginger
- 0.25 teaspoon (or to taste) Salt
Instructions
Cook and drain the black-eyed peas if using dried beans. Alternatively, rinse canned black-eyed peas thoroughly in cold water and drain.
In a medium mixing bowl, combine the black-eyed peas, diced red bell pepper, grated carrot, sliced scallions, chopped cilantro, and toasted sesame seeds. Toss gently to combine.
To make the dressing, whisk together chili oil, soy sauce, rice vinegar, honey (or maple syrup), minced garlic, toasted and ground Szechuan peppercorns, grated ginger, and salt in a small bowl until well incorporated.
Pour the dressing over the black-eyed pea mixture and gently toss until evenly coated.
Cover the salad and chill in the refrigerator for at least 15 minutes to allow the flavors to meld.
Serve the salad cold or at room temperature as a side dish or light main course.
Optional: Garnish with more chopped cilantro and toasted sesame seeds before serving.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 23.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2039 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
