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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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.
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.
- approximately 8 cups lettuce your favorite, I used iceberg
- 1 15-ounce can black eyed peas, with or without jalapenos
- 1 15-ounce can black beans, drained
- 1 15-ounce can shoepeg or whole kernel corn
- 2 green onions sliced thinly
- 1- pint cherry or grape tomatoes quartered
- 1 or 2 avocados cut into chunks
- 1 tables fresh basil 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.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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2pots2cook says
So vibrant, so colourful ! Thank you so much !
Susan Kelly says
When does the avocado come in to the salad?
Paula says
I corrected the recipe, so sorry. It goes in with everything is mixed together at the end.