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Avocado and Black Eyed Pea Salsa
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Prep Time:
20 minutes
Total Time:
80 minutes
Festive black-eyed pea salsa with avocado, white corn - perfect as a side or appetizer with chips.
Ingredients:
  • 2 ripe but firm avocados, diced
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 (11 ounce) can shoepeg corn, drained
  • 1 cup chopped roma (plum) tomatoes
  • 0.5 cup chopped fresh cilantro
  • 0.5 cup chopped green onion
  • 0.25 cup red wine vinegar
  • 0.25 cup olive oil
  • 1 teaspoon ground cumin
  • 0.5 teaspoon minced garlic
  • salt and black pepper to taste
Instructions:
  • Gently toss avocados, peas, corn, tomatoes, cilantro, and green onion in a salad bowl until evenly mixed.
  • Combine red wine vinegar, olive oil, cumin, and garlic in a bowl. Drizzle over salad, season with salt and pepper, and gently toss. Chill for 1 hour to enhance flavors before serving.

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