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
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

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

  2. 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.

Nutrition Facts (per serving)

154 Calories
10g Fat
15g Carbs
3g Protein
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.

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