Corn Avocado Salad, Tomato, Black Eyed Peas
A summer salad with heft, can be a side, or a meal.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: American
Servings: 10
Calories: 260kcal
Author: Angela Roberts
- 10 ears of corn or 4 cans corn
- 1 can black eyed peas
- 1/2 red onion diced
- 1 avocado cut into chunks
- 3 tomatoes chopped
- 1/4 cup olive oil
- 2 tablespoons fresh thyme or 1 teaspoon dried thyme
- 2 tablespoons champagne vinegar
- 1 lime for the juice
- 1/2 teaspoon sea salt
- 1/2 black pepper
Cover each corn with wet paper towel. Place in microwave 3 ears at a time.
Cook for four minutes. The corn will fall right out of the husk.
Once cooled shuck corn and cut corn into a bowl.
Rinse the black eyed well with cold water.
Chop onion, tomatoes.
Mix with onion, tomatoes, black eyed peas. Toss with just enough olive oil to glisten salad. Sprinkle vinegar, and mix.
Season with salt and pepper.
Taste for seasoning to see if you need to add more vinegar or salt.
Squeeze lime juice over the avocado and mix in right before serving.
Calories: 260kcal | Carbohydrates: 40g | Protein: 7g | Fat: 11g | Fiber: 7g