Szechuan Black-Eyed Pea Salad

2 14oz cans black-eyed peas, rinsed and drained
1 medium green bell pepper, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely minced
1 clove garlic, minced
1 avocado, cubed
2 Tbs lemon juice
1/4 cup olive oil
3 Tbs red wine vinegar
1 Tbs Szechuan sauce
2 tsp sugar

1) 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.
2) Whisk together oil, vinegar, Szechuan sauce and sugar in bowl used for avocado. Toss black-eyed pea mixture with Szechuan sauce dressing.

Review: This didn't make very much food. It'd be a nice side, but not a main dish kind of salad. My first bite was all garlic and jalapenos and didn't leave me with a very good first impression! But the rest of the dish wasn't as mouth burning. It didn't have a strong flavor, but was quite filling. We also left out the red onion and substituted agave nectar for the sugar. Agave nectar has a low GI index and is therefore better for a low-carb diet. Plus, it's yummy.