Avocado and Black Eyed Pea Salsa recipe

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Ingredients

2 ripe but firm avocados, diced
½ cup chopped green onion
½ cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon minced garlic
salt and black pepper to taste

Nutrition Info

154.1 calories
carbohydrate: 14.5 g
cholesterol: : -
fat: 9.9 g
fiber: 4.1 g
protein: 3.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 184 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.

  2. Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

Recipe Yield

12 servings

Recipe Note

A rich and flavorful chip dip!

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