Avocado and Black Eyed Pea Salsa Recipe

Avocado and Black Eyed Pea Salsa Recipe

  • 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
  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.
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