Name: Avocado and Black Eyed Pea Salsa
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Ripe but firm avocados, diced - 2; Chopped green onion - ½ cup; Chopped fresh cilantro - ½ cup; Chopped roma (plum) tomatoes - 1 cup; Shoepeg corn, drained - 1 (11 ounce) can; Black-eyed peas, rinsed and drained - 1 (15 ounce) can; Red wine vinegar - ¼ cup; Olive oil - ¼ cup; Ground cumin - 1 teaspoon; Minced garlic - ½ teaspoon; Salt and black pepper to taste - ½ teaspoon

Ingredients for - Avocado and Black Eyed Pea Salsa

1. Ripe but firm avocados, diced 2

2. Chopped green onion ½ cup

3. Chopped fresh cilantro ½ cup

4. Chopped roma (plum) tomatoes 1 cup

5. Shoepeg corn, drained 1 (11 ounce) can

6. Black-eyed peas, rinsed and drained 1 (15 ounce) can

7. Red wine vinegar ¼ cup

8. Olive oil ¼ cup

9. Ground cumin 1 teaspoon

10. Minced garlic ½ teaspoon

11. Salt and black pepper to taste ½ teaspoon

How to cook deliciously - Avocado and Black Eyed Pea Salsa

1 . Stage

Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.

2 . Stage

Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.