Ingredients
Vegetables and Legumes
- 1 Can Corn (Drained and Rinsed)
- 1 Can Black Eyed Peas (Drained and Rinsed)
- 1 1/2 Cups Cherry Tomatoes (Halved)
- 3 Avocados (Diced)
- 2/3 Cup Fresh Cilantro (Chopped)
- 2/3 Cup Green Onion (Chopped)
Dressing and Seasonings
- 1/4 Cup Olive Oil
- 1/4 Cup Red Wine Vinegar
- 1 Tbsp Lemon Juice
- 1/2 Teaspoon Cholula Hot Sauce
- 1/2 Teaspoon Cumin
- 1 1/2 Teaspoon Salt
- 2 Teaspoons Minced Garlic
Instructions
- Prepare Ingredients: Drain and rinse the canned corn and black eyed peas to remove excess salt and preserve freshness. Chop the cilantro and green onion, halve the cherry tomatoes, and dice the avocados.
- Combine Ingredients: In a large bowl, add the drained corn, black eyed peas, chopped cilantro, green onion, cherry tomatoes, and diced avocados.
- Make Dressing: Pour in the olive oil, red wine vinegar, lemon juice, Cholula hot sauce, cumin, salt, and minced garlic over the vegetable mixture.
- Toss and Mix: Gently toss all ingredients together until well combined and evenly coated with the dressing, being careful not to mash the avocados.
- Serve: Serve immediately or chill briefly to meld flavors. Enjoy as a dip with chips or a fresh topping for tacos and grilled dishes.
Notes
- For best flavor, use ripe avocados and fresh cilantro.
- Adjust hot sauce quantity to suit your spice preference.
- Can be refrigerated for up to 24 hours; avocados may brown if stored longer.
- This salsa works great as a topping for grilled chicken or fish.
- To make it a lower sodium option, reduce the salt and rinse canned goods thoroughly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salsa
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
