Recipes Salad Beans Avocado and Black Eyed Pea Salsa 4.8 (82) 61 Reviews 5 Photos A rich and flavorful chip dip! Recipe by wusz Published on July 19, 2007 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 20 mins Additional Time: 1 hrs Total Time: 1 hrs 20 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients 2 ripe but firm avocados, diced ½ cup chopped green onion ½ cup chopped fresh cilantro 1 cup chopped roma (plum) tomatoes 1 (11 ounce) can shoepeg corn, drained 1 (15 ounce) can black-eyed peas, rinsed and drained ¼ cup red wine vinegar ¼ cup olive oil 1 teaspoon ground cumin ½ teaspoon minced garlic salt and black pepper to taste Directions Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined. 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. I Made It Print Nutrition Facts (per serving) 154 Calories 10g Fat 15g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 154 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 7% Sodium 184mg 8% Total Carbohydrate 15g 5% Dietary Fiber 4g 15% Total Sugars 2g Protein 3g Vitamin C 9mg 44% Calcium 19mg 1% Iron 1mg 4% Potassium 289mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved