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.
Course any meal, Side Dish
Keyword avocado, black beans, peas, salad, vegetables
Prep Time 10minutes
8cupslettuceyour favorite, I used iceberg
15ounce canblack-eyed peas with or without jalapenos
15ounce canblack beans drained
15ounce canshoepeg or whole kernel corn
2largegreen onionssliced thinly
1-pintcherry or grape tomatoes, quartered
1largeavocadocut into chunks
1/4teaspoonground black pepper
salt to taste
1/3cupwhite wine vinegar
1/4cupgranulated sugaryou 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.