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5 from 1 vote

Corn Avocado Salad, Tomato, Black Eyed Peas

A summer salad with heft, can be a side, or a meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Servings: 10
Calories: 260kcal
Author: Angela Roberts

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 260kcal | Carbohydrates: 40g | Protein: 7g | Fat: 11g | Fiber: 7g