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Black-Eyed Pea Salad with Avocado and Jalapeno

5 | 5 Reviews
Total Time:Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Nancy Cariker, Bakersfield, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

“I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!” A fun alternative to pasta or potato salad. —Nancy Cariker, Bakersfield, California

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Black-Eyed Pea Salad with Avocado and Jalapeno

5 | 5 Reviews Add your review
Yield:4 servings
Prep:10 min
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Ingredients

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 large tomato, diced
  • 1 medium ripe avocado, peeled and diced
  • 1/3 cup chopped green pepper
  • 2 green onions, chopped
  • 1 tablespoon minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1/3 cup Italian salad dressing
Text Ingredients
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Directions

  1. In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 237 calories, 14g fat (2g saturated fat), 0 cholesterol, 562mg sodium, 22g carbohydrate (4g sugars, 7g fiber), 7g protein.
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