Get ready to transform your ordinary meal into an extraordinary culinary experience with this vibrant and zesty Black Eyed Peas and Avocado Salsa! Imagine a dish that combines the creamy richness of ripe avocados, the hearty texture of black-eyed peas, and a burst of fresh, tangy flavors that will transport you straight to a Mexican street food paradise. Whether you're looking to impress guests, spice up your weeknight dinner, or simply treat yourself to a mouthwatering side dish, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black eyed peas, drained and rinsed
- 1 ripe avocado, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Drain and rinse the can of black-eyed peas under cold water to remove any excess sodium and canning liquid. Set aside in a large mixing bowl.
- Next, take the ripe avocado and carefully cut it in half. Remove the pit and scoop the flesh into the bowl with the black-eyed peas. Dice the avocado into small cubes to ensure even distribution in the salsa.
- Finely chop the small red onion. If you prefer a milder onion flavor, you can soak the chopped onion in cold water for a few minutes, then drain before adding it to the bowl. Add the chopped onion to the mixing bowl.
- Prepare the jalapeño by cutting it in half lengthwise. Use a spoon to remove the seeds and white membranes for less heat, then mince the jalapeño finely. Add it to the bowl with the other ingredients.
- Halve the cherry tomatoes and add them to the mixing bowl. Their sweetness will complement the other flavors beautifully.
- Chop the fresh cilantro and add it to the mixture. Cilantro adds a fresh, herby flavor that is essential in salsa.
- Juice one lime and pour the juice over the mixture in the bowl. The lime juice will add acidity and help prevent the avocado from browning.
- Season the salsa with salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then adjust according to your preference.
- Gently fold all the ingredients together using a spatula or spoon, being careful not to mash the avocado too much. You want to maintain some texture in the salsa.
- Once everything is well combined, taste the salsa and adjust the seasoning if necessary. If you like it spicier, feel free to add more minced jalapeño.
- Let the salsa sit for about 5 minutes to allow the flavors to meld together before serving. This dish can be enjoyed immediately or refrigerated for up to an hour for a chilled option.
- Serve the Black Eyed Peas and Avocado Salsa with tortilla chips, on tacos, or as a topping for grilled meats or fish. Enjoy!
Tips
- Choose a perfectly ripe avocado - it should yield slightly to gentle pressure but not be mushy.
- For less heat, remove all seeds and membranes from the jalapeño, or use a milder pepper like poblano.
- Chill the salsa for 30 minutes before serving to let the flavors fully develop and meld together.
- Use fresh lime juice - bottled juice can taste flat and artificial.
- If preparing in advance, add the avocado just before serving to prevent browning.
- For extra crunch, consider adding diced bell peppers or cucumber.
- This salsa is incredibly versatile - use it as a dip, taco topping, or even as a fresh salad!
Nutrition Facts
Calories: 210kcal
Carbohydrates: 25g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
