Avocado and Black Eyed Pea Salsa Recipe
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Avocado and Black Eyed Pea Salsa

By: wusz 
"A rich and flavorful chip dip!"

This Kitchen Approved Recipe has an average star rating of 4.8 Rate/Review | Read Reviews (23)

Prep Time:
20 Min
Ready In:
1 Hr 20 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 ripe but firm avocados, diced
  • 1/2 cup chopped green onion
  • 1/2 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
  •  
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon minced garlic
  • salt and black pepper to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 154 | Total Fat: 9.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 22, 2010 by choochootwo   view full review
Very healthy and delicious. Loaded with fiber and protein, but tastes wonderful. I did not...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 4, 2011 by Minnesota_Girl   view full review
I could not stop eating this - it was SO good! Left out the green onions due to personal...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Jun. 25, 2010 by linda   view full review
This was very good. I couldn't find black eyed peas, so I substituted black beans. I'll...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 11, 2010 by Ktkat28   view full review
This was really good - I usually hate black eyed peas, but we've always had to eat them on NY...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jul. 28, 2011 by BethDai   view full review
I substituted basil for the cilantro, cutting it down to 1/4 cup due to personal preference....
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 3, 2011 by cab_f   view full review
Left out cilantro b/c I don't like it & used chili powder b/c I didn't have cumin. It was...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 7, 2012 by joan   view full review
Made according to recipe. Was very good. We had it as a salad for New years, and then used...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 5, 2012 by shumble47   view full review
No complaints about this one...Absolutely delicious! I wouldn't change a thing.
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 4, 2012 by Amy Supporting Member (Click to learn more about Supporting Membership)  view full review
Great in summer, spring, fall, and winter! We will make this often.
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 3, 2012 by leeleebest   view full review
Quick and easy and delicious! I served with blue corn chips. The leftovers were even better,...

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