Avocado And Black Eyed Pea Salsa Recipes

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO

Steps:

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

BLACK-EYED PEA SALSA

Steps:

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

BLACK EYED PEAS WITH COCONUT RICE AND AVOCADO SALSA

Steps:

• Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
• Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
• Cover and cook until rice is done, about 20 minutes.
• Heat black eyed peas in a separate saucepan.
• Combine vegetables and cilantro to create a coarse salsa.
• Add lime juice, if using, and season with salt and pepper.
• Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
• Dig in.

AVOCADO AND BLACK EYED PEA SALSA

Steps:

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