This Avocado and Black-Eyed Pea Succotash recipe is a fun spin on a popular southern recipe and features ripe, Fresh California Avocados tossed with black-eyed peas, bell pepper, corn and onion in a sweet and tangy vinaigrette. This blog post is sponsored by the California Avocado Commission. All opinions are my own.
The secret ingredient in this flavorful succotash is ripe, Fresh California Avocados. Avocado isn't an ingredient you typically see in a traditional southern succotash, but it adds something so fresh and unique to this fun recipe!
Succotash was introduced by Native Americans and was a staple in the northeast before becoming a popular dish in the south. Succotash can be served as a side dish, dip, or topping and is a breeze to make. Think of it as a warm salad featuring corn and other vegetables and ingredients. We'll dive right into the recipe, but first let's have a little "avocado talk"!
California Avocados - What Sets Them Apart
California Avocados are grown close to home right here in the U.S. This means California Avocados go from tree to table in just a few days and with minimal travel time, you can rest assured you're getting the freshest tasting avocados.
Climate plays a critical role when it comes to growing Fresh California Avocados. Fertile, sun-kissed soil and cool California breezes help create the ideal climate to produce premium avocados.
Did You Know?
The California Avocado season is from Spring through Summer. It takes 14 to 18 months to grow a single California Avocado and one California Avocado tree can produce up to 200 avocados per season.
To ensure you're enjoying locally grown avocados, be sure and check for the California label! As pictured below.
Now that you know what makes California Avocados different, let's jump into the recipe!
How to Make Avocado and Black-Eyed Pea Succotash
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add freshly shucked corn, diced onion and bell pepper. Cook for 2-3 minutes until bell pepper and onion begin to soften.
Transfer corn mixture to a large bowl and allow it to cool a bit. Add black-eyed peas, garlic, parsley, salt + pepper, cayenne, sugar and vinegar. Gently toss ingredients to combine.
Carefully half and peel two ripe, Fresh California Avocados and remove and discard the pits. Dice avocados into cubes and add to the bowl with the black-eyed pea mixture. With a rubber spatula, gently give everything one more toss to combine the avocado with the other ingredients.
Transfer succotash to a serving bowl and enjoy immediately!
Storing Black-Eyed Pea and Avocado Succotash
This succotash may be stored in an airtight container in the fridge overnight. I do not recommend storing this succotash for any longer than one day for the best presentation and taste.
You may combine all of the ingredients except for the avocado ahead of time and add the diced avocado when ready to serve.
Serving Suggestions for Avocado and Black-Eyed Pea Succotash
This Avocado and Black-Eyed Pea Succotash can be enjoyed as a side dish, dip or topping, making it a very versatile recipe.
Serve this succotash as a side dish to pan-seared, baked, grilled or fried fish, chicken or pork chops for a delicious southern meal!
You can also serve this succotash with tortilla chips as a delicious and fun snack or appetizer.
Avocado and Black-Eyed Pea Succotash can also be served atop grilled or pan-seared fish or chicken. Add a side of potatoes for a meal you won't soon forget!
How Do I Choose the Right Avocados for this Succotash?
You want to be sure and use ripe avocados. If you have access to Fresh California Avocados in your area, I strongly encourage you to use them in this succotash recipe as they have the most incredible flavor and the quality is undeniable!
To tell if the fruit is ripe, gently squeeze the fruit in the palm of your hand. It's ripe if you will feel it give a little bit to the pressure but it will not be mushy. If the avocado is very hard just wait a couple of days and check again.
What Other Ingredients Can I Add to this Succotash?
You will find succotash prepared a number of different ways and the ingredients vary from recipe to recipe. Some of my favorite succotash ingredients are lima or butter beans, diced green tomatoes and okra.
Succotash can be served warm or cold and sometimes includes bacon or another kind of smoked meat as well.
You Will Also Love this Tropical Avocado Smoothie Recipe
Avocado and Black-Eyed Pea Succotash
- 2 tablespoons butter
- 3 ears sweet corn shucked and kernels removed from cob
- ½ medium red onion diced
- 1 red bell pepper seeded and diced
- 1 15.8 ounce can black-eyed peas drained and rinsed
- 2 cloves garlic minced
- ¼ cup fresh parsley leaves chopped
- 2 tablespoons white balsamic vinegar or apple cider vinegar
- 1 tablespoon white sugar
- sea salt and cracked black pepper to taste
- ⅛ teaspoon cayenne optional
- 2 ripe, fresh California Avocados peeled, pits removed and cubed
- Heat butter in a large skillet over medium-high heat. Add corn, red onion and bell pepper and cook for 2-3 minutes until onion and bell pepper start to soften. Transfer corn mixture to a large bowl and allow it to cool a bit.
- Add black-eyed peas. garlic, parsley, vinegar, sugar, salt and pepper and cayenne to the bowl with the corn mixture. Gently toss everything to combine.
- Add avocado and use a rubber spatula to gently toss avocado with other ingredients. Add more salt and pepper to taste. Transfer succotash to a large serving bowl, top with more parsley if desired and serve immediately.