avocado succotash

This Avocado and Black-Eyed Pea Succotash recipe is a fun spin on a popular southern recipe and features ripe, Fresh California Avocados tossed with black-eyed peas, bell pepper, corn and onion in a sweet and tangy vinaigrette.

Avocado and Black-Eyed Pea Succotash

butter

red onion (diced)

red bell pepper

black-eyed peas (drained and rinsed)

garlic (minced)

parsley leaves (chopped)

white balsamic vinegar (or apple cider vinegar)

white sugar

sea salt and cracked black pepper (to taste)

cayenne (optional)

ripe, fresh California Avocados (peeled, pits removed and cubed)

Heat butter in a large skillet over medium-high heat. Add corn, red onion and bell pepper and cook for 2-3 minutes until onion and bell pepper start to soften. Transfer corn mixture to a large bowl and allow it to cool a bit.

Add black-eyed peas. garlic, parsley, vinegar, sugar, salt and pepper and cayenne to the bowl with the corn mixture. Gently toss everything to combine.

Add avocado and use a rubber spatula to gently toss avocado with other ingredients. Add more salt and pepper to taste. Transfer succotash to a large serving bowl, top with more parsley if desired and serve immediately.

sweet corn (shucked and kernels removed from cob)

½ medium red onion (diced)

Top 2 avocado succotash recipes from across the web

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Avocado and Black-Eyed Pea Succotas...

Avocado and Black-Eyed Pea Succotas...

Top 2 avocado succotash recipes from across the web

The most viewed avocado succotash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Avocado and Black-Eyed Pea Succotas...

Avocado and Black-Eyed Pea Succotas...

The most viewed avocado succotash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine