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side angle shot of avocado and black-eyed pea succotash

Avocado and Black-Eyed Pea Succotash

Ashley Boyd
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer, Side Dish
Cuisine American
Servings 6 servings
Calories 288 kcal


  • 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
  • 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.


Serving: 1ServingCalories: 288kcalCarbohydrates: 33gProtein: 7.3gFat: 17.9gSaturated Fat: 5.3gCholesterol: 10mgSodium: 244mgFiber: 10.6gSugar: 6.6gCalcium: 26mgIron: 4mg
Keyword avocado succotash, black-eyed pea succotash, succotash
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