Sunday, February 21, 2010

Avocado & Black-Eyed Pea Salad

{print this recipe}

Black-eyed peas: are they beans or are they peas?  My extensive research leads me to they are beans - although they are very closely related to peas, and peas and beans are all from the legume family.  So call them what you will.  :)

The original recipe calls this a salsa and it does work great as a salsa (serve with chips!) but it also works as a side salad.  We ate it as a salad alongside Quesadilla Pie (which was made using leftovers from tacos the night before as well as ingredients from this recipe!).  This is also cut in half from the original recipe.  Unless you are serving a large group, I promise this is all you will need to make!

source: tweaked from
prep time: 15 minutes
total time: 1 hour 15 minutes
serves: 6-8 servings

1 ripe but firm avocado, diced
1/4 cup green onions, thinly sliced (about 2 onions)
1/4 cup fresh cilantro, chopped
1/2 cup roma tomato, chopped (about 1 tomato)
1 1/2 cups frozen sweet white corn, thawed
1 1/2 cups black-eyed peas, drained and rinsed

2 Tablespoons red wine vinegar
2 Tablespoons olive oil
1/2 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste

  1. In a salad bowl, gently toss together avocado, green onions, cilantro, tomato, corn and black-eyed peas.
  2. Whisk together remaining ingredients and pour over salad.  Lightly toss to coat and refrigerate 1 hour to allow flavors to blend.

1 comment:

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