Corn Avocado Salad, Tomato, Black Eyed Peas
Prep time
Cook time
Total time
A summer salad with heft, can be a side, or a meal.
Recipe type: Salad
Cuisine: American
Serves: 10
  • 10 ears of corn or 4 cans corn
  • 1 can black eyed peas
  • ½ red onion, diced
  • 1 avocado, cut into chunks
  • 3 tomatoes, chopped
  • ¼ cup olive oil
  • 2 tablespoons fresh thyme or 1 teaspoon dried thyme
  • 2 tablespoons champagne vinegar
  • 1 lime (for the juice)
  • ½ teaspoon sea salt
  • ½ black pepper
  1. Cover each corn with wet paper towel. Place in microwave 3 ears at a time.
  2. Cook for four minutes. The corn will fall right out of the husk.
  3. Once cooled shuck corn and cut corn into a bowl.
  4. Rinse the black eyed well with cold water.
  5. Chop onion, tomatoes.
  6. Mix with onion, tomatoes, black eyed peas. Toss with just enough olive oil to glisten salad. Sprinkle vinegar, and mix.
  7. Season with salt and pepper.
  8. Taste for seasoning to see if you need to add more vinegar or salt.
  9. Squeeze lime juice over the avocado and mix in right before serving.
Nutrition Information
Calories: 260 Fat: 11 Carbohydrates: 40 Fiber: 7 Protein: 7
Recipe by Spinach Tiger at