Avocado and Black Eyed Pea Salsa

Avocado and Black Eyed Pea Salsa

46
wusz 0

"A rich and flavorful chip dip!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 20 m servings 154 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  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.

Reviews

46
  1. 61 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

I find that this needs more flavour.

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...

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 ...

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 s...

This was really good - I usually hate black eyed peas, but we've always had to eat them on NY so this year I found a way to make them go down easier! I couldn't find shoepeg corn, so I just use...

I substituted basil for the cilantro, cutting it down to 1/4 cup due to personal preference. You can't understand how good this was unless you could see how distended my belly is :)

Made according to recipe. Was very good. We had it as a salad for New years, and then used the leftovers as a salsa on some tacos. Everyone liked it!

No complaints about this one...Absolutely delicious! I wouldn't change a thing.

Quick and easy and delicious! I served with blue corn chips. The leftovers were even better, so let it sit as long as possible.

Great in summer, spring, fall, and winter! We will make this often.