Zesty Avocado and Black-Eyed Pea Salad

Name: Zesty Avocado and Black-Eyed Pea Salad
Total time: 80 min
Ingredients: 2 ripe but firm avocados, diced; 425g can black-eyed peas, rinsed and drained; 300g can white shoepeg corn, drained; 1 cup chopped roma (plum) tomatoes; 120g chopped fresh cilantro; 120g chopped green onion; 60ml red wine vinegar; 60ml olive oil; 1 teaspoon ground cumin; 0.5 teaspoon minced garlic; salt and black pepper to taste

This vibrant avocado and black-eyed pea salad with sweet corn and zesty tomatoes is a refreshing side dish or appetizer perfect for any occasion.

80 min

easy

12 servings

154kcal

calories

15g

carbohydrates

10g

fat

fiber

protein

saturated fat

184mg

sodium

sugar

unsaturated fat

Side Dish Mexican Inspired

Ingredients

2 ripe but firm avocados, diced

425g can black-eyed peas, rinsed and drained

300g can white shoepeg corn, drained

1 cup chopped roma (plum) tomatoes

120g chopped fresh cilantro

120g chopped green onion

60ml red wine vinegar

60ml olive oil

1 teaspoon ground cumin

0.5 teaspoon minced garlic

salt and black pepper to taste

Directions

Step 1

In a large mixing bowl, gently combine the diced avocados, black-eyed peas, corn, tomatoes, cilantro, and green onions.

Step 2

In a separate medium bowl, whisk together the red wine vinegar, olive oil, ground cumin, and minced garlic to create the dressing. Pour the dressing over the salad and toss lightly to ensure the salad is evenly coated. Season with salt and pepper to taste.

Step 3

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld before serving.