Chef Andre’s Black-Eyed Peas Salad

Black-Eyed Peas Salad

This tasty play on a traditional New Years’ Day dish, allows you to enjoy GOOD LUCK all year through!


2 15-ounce cans, Black Eyed Peas, rinsed and drained
1 lb cherry tomatoes, cut-in-half
3 ears freshly cooked corn, kernels cut off the cob
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 cup extra virgin olive oil,
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped


Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.

Garnish with more chopped cilantro if desired. Serve at room temperature.

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