Black Recipe ∶ Avocado and Black Eyed Pea Salsa

A rich and flavorful chip dip!

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

Cooking Directions

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

Nutrition Facts

• calories154.1
• carbohydrateContent14.5 g
• fatContent9.9 g
• fiberContent4.1 g
• proteinContent3.3 g
• saturatedFatContent1.4 g
• sodiumContent184 mg
• sugarContent1.8 g