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.
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.
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.
- 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.
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