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
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.
Ingredients
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon minced garlic
¼ cup red wine vinegar
salt and black pepper to taste
½ cup chopped green onion
½ cup chopped fresh cilantro
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
