Avocado and Black-Eyed Pea Succotash

5 from 1 vote

Avocado and Black-Eyed Pea Succotash

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.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Appetizer, Side Dish

Cuisine: American

Servings: servings

Calories: 288kcal

Author: Ashley Boyd

Ingredients

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

Instructions

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.

Nutrition