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Avocado and Black Eyed Pea Salsa
This avocado and black-eyed pea salsa is a rich and flavorful chip dip!
INGREDIENTS
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2 ripe but firm avocados, diced
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1 (15 ounce) can black-eyed peas, rinsed and drained
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1 (11 ounce) can shoepeg corn, drained
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1 cup chopped roma (plum) tomatoes
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½ cup chopped fresh cilantro
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½ cup chopped green onion
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¼ cup red wine vinegar
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¼ cup olive oil
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1 teaspoon ground cumin
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½ teaspoon minced garlic
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salt and black pepper to taste
INSTRUCTIONS
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Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
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Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.
