Steps to Make Cooking Black Eyed Peas After Soaking

Avocado And Black Eyed Pea Salsa

4 oz (1/4 lb) salt pork or bacon, diced.

Recipe Summary Avocado And Black Eyed Pea Salsa

A rich and flavorful chip dip!

Ingredients | Cooking Black Eyed Peas After Soaking

2 ripe but firm avocados, diced

½ cup chopped green onion

½ cup chopped fresh cilantro

1 cup chopped roma (plum) tomatoes

1 (11 ounce) can shoepeg corn, drained

1 (15 ounce) can black-eyed peas, rinsed and drained

¼ cup red wine vinegar

¼ cup olive oil

1 teaspoon ground cumin

½ teaspoon minced garlic

salt and black pepper to taste

Directions

Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.

Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

Info | Cooking Black Eyed Peas After Soaking

prep: 20 mins additional: 1 hr total: 1 hr 20 mins Servings: 12 Yield: 12 servings

TAG : Avocado And Black Eyed Pea Salsa

Salad, Beans,

Images of Cooking Black Eyed Peas After Soaking

Cooking Black Eyed Peas After Soaking : While you typically don't have to soak the dried beans overnight as you would with other kinds of beans, it doesn't hurt to give them a quick soak in hot water.