Avocado and Black Eyed Pea Salsa

Cinco de Mayo - World Cuisine

A rich and flavorful chip dip!

Brief

Prep 20 mins

Additional: 1hr

Total: 1hr20 mins

Servings: 12

Yield: 12 servings

Avocado and Black Eyed Pea Salsa

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

Rhubarb Margarita

World Cuisine

Directions

Step 1

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

Step 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.

Nutritional Information

Avocado and Black Eyed Pea Salsa

Servings Per Recipe:12

Calories: 154.1

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 14.5g 5%

Dietary Fiber: 4.1g 16%

Sugars: 1.8g

Fat: 9.9g 15%

Saturated Fat: 1.4g 7%

Vitamin A Iu: 353.4IU 7%

Niacin Equivalents: 1.4mg 10%

Vitamin B6: 0.1mg 8%

Vitamin C: 8.8mg 15%

Folate: 51.2mcg 13%

Calcium: 18.8mg 2%

Iron: 0.8mg 5%

Magnesium: 23.2mg 8%

Potassium: 289.2mg 8%

Sodium: 184mg 7%

Thiamin: 0.1mg 8%

Calories From Fat: 88.7

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.