Avocado and Black Eyed Pea Salsa Recipe

Directions

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

Nutrition

Amount Per Serving (12 total)

Calories
154 cal
8%

Fat
9.9 g
15%

Carbs
14.5 g
5%

Based on a 2,000 calorie diet

Reviews (33)

Rate This Recipe

Minnesota_Girl

Jan. 4, 2011

"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..." See more 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

Jun. 25, 2010

"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 h..." See moreeat for us."

choochootwo

Feb. 22, 2010

"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 ..." See morebecause 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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