Black Eyed Pea, Corn, and Tomato Salad
We’ve heard from many customers that their favorite way to enjoy Black Eyed Peas is in “Texas Caviar” or “Cowboy Caviar.” After reading endless recipes calling for canned Black Eyed Peas,...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Serving bowl
Ingredients
- 1 tablespoon butter or olive oil
- 1 white onion, finely chopped (divided use)
- 1 pound uncooked Rancho Gordo Black Eyed Peas, picked over and rinsed
- 1 pound fresh tomatoes, cored and diced
- 1 cup raw corn kernels (from 1 ear of corn)
- 1 red, orange, or yellow bell pepper, chopped
- 1 avocado, cubed
- 1 jalapeño chile, seeded and minced
- 1 cup fresh cilantro, chopped
- 1 cup fresh lime juice
- 1 teaspoon ground cumin
- Salt
- freshly ground black pepper
- Tortilla chips, for serving
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