Corn, Black-Eyed Pea and Tomato Salsa
Colorful Corn, Black-Eyed Pea and Tomato Salsa makes the perfect appetizer or snack for summertime get-togethers. Made with bell peppers, cilantro, avocado, jalapeños and a zesty lime dressing, this simple salsa packs a flavor punch.
Makes: 8 cups
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 4 ears fresh corn on the cob, shucked
- 2 cups black-eyed peas
- 2 cups tomatoes, diced
- 2 avocados, peeled, pitted and diced into small cubes
- 1 yellow bell pepper, seeded and diced
- 1 small red onion, diced (about ½ cup)
- ½ cup cilantro, chopped
- 2 cloves garlic, minced
- 1 small jalapeño, minced (optional)
- ¼ cup olive oil
- ¼ cup lime juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Corn chips, for serving
Instructions
- Fill a large pot with about 2 inches of water and bring to a boil over high heat. Reduce heat to medium-low, add a steamer basket and place corn in the basket. Cover the pot and steam corn about 5 to 10 minutes, or until it reaches desired softness. Remove corn from the pot and set aside to cool.
- In a large bowl, combine the black-eyed peas, tomatoes, avocados, bell pepper, onion, cilantro, garlic and jalapeño (if using).
- Once corn is cool enough to handle, cut kernels off cobs and add them to the vegetable mixture.
- In a small bowl, combine the oil, lime juice, honey, cumin and salt. Whisk to combine, then pour over the vegetables. Gently toss everything together to combine, being careful not to mash the avocado.
- Serve salsa immediately alongside corn chips or store in the refrigerator until ready to serve.
Find More Recipes
www.FarmFlavor.com
