Avocado and Black Eyed Pea Salsa


  • salt and black pepper to taste
  • ½ teaspoon minced garlic
  • 1 teaspoon ground cumin
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 (11 ounce) can shoepeg corn, drained
  • + 4 more ingredients
    • 1 cup chopped roma (plum) tomatoes
    • ½ cup chopped fresh cilantro
    • ½ cup chopped green onion
    • 2 ripe but firm avocados, diced

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...

View full recipe at SpringPad


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