Avocado and Black Eyed Pea Salsa

This black-eyed pea salsa with avocado and white shoe peg corn is festive, colorful, and great served as a side dish or with chips as an appetizer.

• 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

Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.

Step 2

Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.