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.

Total Time: 15 min
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Nutrition Facts
Nutrition information
per serving
Vitamin A 80 mcg; Vitamin C 41 mg; Calcium 36 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 141 mcg; Omega 3 Fatty Acid 0.23 g
% Daily Value*: Vitamin A 8%; Vitamin C 45%; Calcium 2%; Iron 10 %; Vitamin D 0%
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.
Serves: 6
Serving Suggestion: Serve this succotash as a side dish to pan-seared, baked, grilled or fried fish, chicken or pork chops for a delicious southern meal!
Beverage Pairing: This dish would be perfect with a southern sweet tea.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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