Avocado and Black Eyed Pea Salsa

41 Reviews 4 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  wusz

“A rich and flavorful chip dip!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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.

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Reviews (41)

Rate This Recipe
Minnesota_Girl
18

Minnesota_Girl

I could not stop eating this - it was SO good! Left out the green onions due to personal taste and cut the amount of oil to make it a little healthier. I've never heard of "shoepeg" corn before and I found it with the other regular canned corn. I think using regular yellow corn would change the taste so find shoepeg if possible! This might be my new "go-to" party appetizer. LOVED it!!!! Thanks for sharing!

linda
14

linda

This was very good. I couldn't find black eyed peas, so I substituted black beans. I'll definitely make it again, but next time I'll spice it up with with some jalapenos or chili peppers to add some heat for us.

choochootwo
14

choochootwo

Very healthy and delicious. Loaded with fiber and protein, but tastes wonderful. I did not have the required vinegar, so I used white wine and a little bit of white vinegar. I also doubled the spices because I'm a spice nut. Cut down Olive Oil by a little more than half. The recipe didn't need to be changed, I just did to acclimate it to our dietary needs. Simply wonderful!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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