AVOCADO BLACK EYED PEA SALAD

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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

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.

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