This recipe is from a friend and is the most requested recipe of all the dishes I’ve ever taken to gatherings. Also super easy to make.
- 1 can black eyed peas, drained
- 1 can white shoe peg corn, drained (I’ve tried substitutions and none work as well)
- 1 avocado, chopped into small cubes
- ¼ cup red wine vinegar (I often add an extra splash for a little more pizzazz)
- ½ cup olive oil
- 1 large jalapeno, finely chopped (wear gloves to chop or your hands will throb for hours, not to mention if you touch your eyes)
- About 1 cup loosely packed, finely chopped cilantro (more or less to taste)
- 1 tbsp cumin (plus a few pinches to taste)
- Salt and pepper to taste
- Mix all ingredients together gently so you don’t break up the avocado too much
- Enjoy scooped up on a corn or root veggie chip, a gluten-free cracker or as a salad topper.
This recipe is best made fresh and never refrigerated, but it will keep in the fridge for about 2 days. For a splash of color, I often substitute the jalapeno for a hot red pepper, or add some diced sweet red pepper.