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This light and vibrant Avocado Black Eyed Pea Salad is full of nutrients! Fresh, flavorful, and filling this is also an easy and simple recipe to put together.

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Avocado black eyed pea salad

I’m a little obsessed with these flavors after making this Black Eyed Peas Salsa. With the addition of a few ingredients and substituting a few other ingredients, I made the same flavors into a hearty salad.

I added avocados and black beans to my classic Black Eyed Peas Salsa. You could also add a protein like chicken or shrimp that will make it a little more hearty. As well, I used fresh basil instead of cilantro. Then I used a white wine vinegar in the dressing.

This makes a delicious side dish for a family meal or with the addition of chicken a filling stand-alone meal.

The vinaigrette of sugar, vinegar, and oil gives the salad a slightly pickled flavor. If you prefer, you can leave off the vinaigrette dressing and use your favorite dressing. Sometimes I add ranch in addition to the vinaigrette.

You then spoon the avocado and black bean mixture over a bed of lettuce. I used iceberg this time, but Romaine or any variety would be good.

It’s a light and bright salad with bold Southern-style flavors. Another bonus, it can be made really quickly. Canned beans are ideal for this recipe; this also makes it very easy to make. And, very easy to always have the ingredients in your pantry. Coincidently, this makes it a great busy weeknight meal. Which is a huge bonus for me since he boys are back in school and have extra activities.

Healthy salad recipe - This light and vibrant Avocado Black Eyed Pea Salad is also easy to put together and it's full of nutrients!

Avocado black eyed pea salad

Avocado Black Eyed Pea Salad

This salad has a light, bright flavor profile.  Avocado Black Eyed Pea Salad is a great summery salad with a variety of textures and flavors. I made a light vinaigrette dressing for it, but you can leave that off and substitute your favorite salad dressing.
Author: Paula
4.84 from 6 votes
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Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 8 servings
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  • 8 cups lettuce your favorite, I used iceberg
  • 15 ounce can black-eyed peas with or without jalapenos
  • 15 ounce can black beans drained
  • 15 ounce can shoepeg or whole kernel corn
  • 2 large green onions sliced thinly
  • 1- pint cherry or grape tomatoes, quartered
  • 1 large avocado cut into chunks
  • 1 tablespoon basil fresh, chopped
  • 1/4 teaspoon ground black pepper
  • salt to taste
  • 1/2 tablespoon minced garlic
  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup granulated sugar you can use a sugar substitute, adjust amount to your liking


  • In a small saucepan, stir together vinegar, oil, and sugar.
  • Heat until it boils then remove from stove and allow to cool.
  • Drain peas, beans, and corn.
  • Mix cooled sauce, peas, beans, corn, onions, tomatoes, avocados, basil, garlic, and pepper together. Taste and adjust seasonings and add salt if desired.
  • Refrigerate until ready to serve. 
  • Serve over lettuce.
  • Keeps 2 days in the refrigerator in an airtight container.


Recipe from Paula @CallMePMc.com All images and content are copyright protected. 


Calories: 360kcal | Carbohydrates: 56g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 842mg | Fiber: 13g | Sugar: 21g | Vitamin A: 519IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 4mg
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  1. 5 stars
    This recipe is delicious! I omitted the black beans and instead used two cans of black-eyed peas with bacon. I also substituted the green onion with a quarter of a small diced red onion, and I added some garlic salt and white pepper to the cooled sauce. We used it as dip with tortilla chips. Everyone said it was delicious! I think it was the sweet, vinegar sauce that made it taste so good.

4.84 from 6 votes (3 ratings without comment)

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