Ingredients Jump to Instructions ↓

  1. 2 ripe but firm avocados, diced

  2. 1/2 cup chopped green onion

  3. 1/2 cup chopped fresh cilantro

  4. 1 cup chopped roma (plum) tomatoes

  5. 1 (11 ounce) can shoepeg corn, drained

  6. 1 (15 ounce) can black-eyed peas, rinsed and drained

  7. 1/4 cup red wine vinegar

  8. 1/4 cup olive oil

  9. 1 teaspoon ground cumin

  10. 1/2 teaspoon minced garlic salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined. 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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