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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.
Course any meal, Side Dish
Cuisine American/Southern
Keyword avocado, black beans, peas, salad, vegetables
Prep Time 10 minutes
Servings 8 servings
Calories 360kcal
Author Paula


  • 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