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.
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
Serving: 1ServingCalories: 288kcalCarbohydrates: 33gProtein: 7.3gFat: 17.9gSaturated Fat: 5.3gCholesterol: 10mgSodium: 244mgFiber: 10.6gSugar: 6.6gCalcium: 26mgIron: 4mg
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