Jan's Tips: 1) I have substituted white cannellini beans from my pantry several times instead of the black eyed peas and my family did not notice the difference.
2) I actually use this to layer into homemade burrito bowls (Chipotle Restaurant style) with rice, leftover chicken, pork, or beef seasoned with taco seasoning, and then topped with this wonderful salsa. Try it and you'll see! (See Photo Above!)
Avocado and Black Eyed Pea Salsa
Prep Time: 20 Minutes Ready In: 1 Hour 20 Minutes
"Serve this festive, colorful salsa salad, made with black-eyed peas, avocado, and white shoe peg corn, with chips or as a side dish. It's perfect for any party ."
2 ripe but firm avocados, diced
1/2 cup chopped green onion (or a small purple onion)
1/2 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
1/4 cup red wine vinegar
1/4 cup olive oil
1 pkg. good seasons italian dressing seasoning packet
salt and black pepper to taste
1. Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
2. Whisk together oil, red wine vinegar,seasoning packet, 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.