Black Eyed Pea, Shoepeg Corn and Avocado Salsa

I have to admit, I am not big on New Years traditions. For some reason, the beginning of the school year has always seemed to be my “reset” as far as goals and motivation go.

I do love creating magic and new traditions with my family though, so I’ve started incorporating some New Years traditions into our household. One of the main traditions is eating cabbage (mo’ money) and black eyed peas (good luck)!

Now, I’ll eat cabbage all day every day, but black eyed peas are just simply NOT my thing.

I know that I’ve had blackeyed peas in salsa preparations before, so I started looking for something salsa-like to fulfill my blackeyed pea quota for each new year.

This recipe does the trick! It is SO good y’all. So tasty. I actually think I’d make this year round! It would be a GREAT summertime dip as well.

Black Eyed Pea, Shoepeg Corn and Avocado Salsa

Inspired by AllRecipes

 Ingredients: 

• 2 diced avocados
• 1/2 cup chopped green onion
• 2 chopped roma tomatoes
• 1 (11 oz) can of shoepeg corn (drained)
• 15 oz can blackeyed peas, drain and rinse OR I just cooked some dried blackeyed peas quickly in my instant pot)
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 tsp ground cumin
• 1/2 tsp minced garlic
• salt and pepper to taste

Directions: 

Mix all of the above ingredients together and chill for at least an hour!

Enjoy!

Serve with tortilla chips or on top of nachos.