Avocado and Black Eyed Pea Salsa |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A rich and flavorful chip dip! Ingredients:
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 |
Directions:
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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