Best Avocado Black Eyed Pea Salad Recipes

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO

Black-Eyed Pea Salad with Avocado and Jalapeno image

"I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!" A fun alternative to pasta or potato salad. -Nancy Cariker, Bakersfield, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large tomato, diced
1 medium ripe avocado, peeled and diced
1/3 cup chopped green pepper
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1/3 cup Italian salad dressing

Steps:

In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 237 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein.

AVOCADO BLACK EYED PEA SALAD

Avocado Black Eyed Pea Salad image

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.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

approximately 8 cups lettuce (your favorite, I used iceberg)
1 15-ounce can black eyed peas, with or without jalapenos
1 15-ounce can black beans, drained
1 15-ounce can shoepeg or whole kernel corn
2 green onions (sliced thinly)
1- pint cherry or grape tomatoes (quartered)
1 or 2 avocados (cut into chunks)
1 tables fresh basil (chopped.)
1/4 teaspoon ground black pepper
salt to taste
1/2 tablespoon minced garlic
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)

Steps:

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.