Avocado Black Eyed Pea Salad
This salad has a light, bright flavor profile. Avocado Black Eyed Pea Salad is a great summery salad with a variety of textures and flavors. I made a light vinaigrette dressing for it, but you can leave that off and substitute your favorite salad dressing.
Servings 8 servings
Calories 360kcal
Ingredients
- 8 cups lettuce your favorite, I used iceberg
- 15 ounce can black-eyed peas with or without jalapenos
- 15 ounce can black beans drained
- 15 ounce can shoepeg or whole kernel corn
- 2 large green onions sliced thinly
- 1- pint cherry or grape tomatoes, quartered
- 1 large avocados cut into chunks
- 1 tablespoon basil fresh, chopped
- 1/4 teaspoon black pepper
- salt
- 1/2 tablespoon garlic clove
- 1/3 cup white wine vinegar
- 1/4 cup olive oil
- 1/4 cup granulated sugar you can use a sugar substitute, adjust amount to your liking
Instructions
- In a small saucepan, stir together vinegar, oil, and sugar.
- Heat until it boils then remove from stove and allow to cool.
- Drain peas, beans, and corn.
- Mix cooled sauce, peas, beans, corn, onions, tomatoes, avocados, basil, garlic, and pepper together. Taste and adjust seasonings and add salt if desired.
- Refrigerate until ready to serve.
- Serve over lettuce.
- Keeps 2 days in the refrigerator in an airtight container.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected.
Nutrition
Calories: 360kcal | Carbohydrates: 56g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 842mg | Fiber: 13g | Sugar: 21g | Vitamin A: 519IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 4mg
