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.
Avocado Black Eyed Pea Salad
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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.
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.
Kool Bean’s….⁉️ @ ¡.
So vibrant, so colourful ! Thank you so much !
Susan Kelly says
When does the avocado come in to the salad?
I corrected the recipe, so sorry. It goes in with everything is mixed together at the end.