Avocado and Black Eyed Pea Salsa

Serve this festive, colorful salsa salad, made with black-eyed peas, avocado, and white shoe peg corn, with chips or as a side dish. It's perfect for New Year's or watching football.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 154 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.