Description
This Black-Eyed Pea and Avocado Salsa is a nutrient-packed, delicious option for game nights or a quick, healthy lunch.
Ingredients
Units
Scale
- 1 large avocado, diced
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- Juice of 1 lime
- 2 tsp minced garlic
- 1 (15 oz) can black-eyed peas, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (4 oz) can sliced olives
- 1/2 cup chopped cilantro
- 1/2 cup diced red onion
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced avocado, red wine vinegar, olive oil, lime juice, and minced garlic. Gently toss to coat the avocado evenly.
- Add the rinsed and drained black-eyed peas, drained corn, sliced olives, chopped cilantro, and diced red onion to the bowl. Stir gently to combine all ingredients.
- Season with salt and pepper to taste, and mix well.
- Serve immediately with tortilla chips or as a topping for salads. For best flavor, let the salsa sit for at least 30 minutes to allow the flavors to meld together.
Notes
This salsa can also be served as a salad by adding it to a bed of spinach. No additional dressing is needed. Store leftovers in an airtight container in the refrigerator for up to 2 days. For a spicier version, add diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg