| Prep: 15 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 7g | 1g | 27g |
| sugars | fibre | protein | salt |
| 3g | 7g | 6g | 0.4g |
When I think of a dish that perfectly encapsulates the fresh taste of summer and the hearty traditions of Midwestern kitchens, the Black-Eyed Pea Salad with Corn and Avocado immediately comes to mind. This recipe is a beautiful medley of colors and flavors that brings joy to any table, whether it’s a casual family dinner or a church potluck. As someone who grew up surrounded by farm-fresh produce, this salad is a celebration of everything I hold dear about heartland cooking.
Farm-to-Table Freshness
One of the reasons I love this Black-Eyed Pea Salad with Corn and Avocado is its commitment to using fresh vegetables. The use of corn and avocado gives this salad a vibrancy and creaminess that’s hard to beat. When you bite into a spoonful, you can almost taste the sunshine. Given my Nebraska roots, where corn is a staple, incorporating it into a salad feels like a nod to my heritage.
Health Benefits
Another reason this salad is a standout for me is its nutritional profile. Black-eyed peas are an excellent source of protein and fiber, making the dish both filling and healthy. Corn and avocado bring their own sets of health benefits to the table, from vital vitamins and minerals to healthy fats that promote heart health. Even the dressing, made from lime juice and olive oil, packs a punch of antioxidants and good fats.
The inclusion of ingredients like red bell pepper and jalapeño (which is optional for those who like a bit of heat) adds not only a burst of color but also some extra vitamins and antioxidants. Finally, cilantro and lime juice introduce a zesty freshness that perfectly balances out the rich, creamy avocado.
Versatility and Pairings
This salad is incredibly versatile and pairs wonderfully with a variety of dishes. It’s similar to a Cowboy Caviar but with a unique twist, thanks to the avocado and cilantro. It’s also a fantastic side dish for grilled meats like steak or chicken, adding a refreshing contrast to the richness of the meat. If you’re looking for a more substantial meal, consider serving it alongside a Quinoa Stuffed Pepper dish to keep things both light and satisfying.
Whether you’re a fan of traditional Midwestern dishes or are looking to explore new flavors, the Black-Eyed Pea Salad with Corn and Avocado is bound to become a staple in your kitchen. Its ease of preparation and the health benefits it offers make it a win-win for busy families. So go ahead, dive into this recipe, and bring a bit of heartland warmth to your table!
What You’ll Need
- 2 cans (15 ounces each) black-eyed peas, drained and rinsed
- 2 cups fresh or frozen corn kernels
- 1 large avocado, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Method
Step One
In a large mixing bowl, combine the drained and rinsed black-eyed peas, fresh or frozen corn kernels, diced red bell pepper, finely chopped red onion, and optional finely chopped jalapeño.
Step Two
Gently fold in the diced avocado to the mixture, being careful not to mash the avocado pieces.
Step Three
Add the chopped fresh cilantro to the bowl, followed by the lime juice, olive oil, and ground cumin.
Step Four
Season the salad with salt and pepper to taste.
Step Five
Toss all ingredients together until well combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Step Six
Serve chilled or at room temperature as a side dish or light meal. Enjoy!
