1 clove garlic, minced
1/4 cup Peach Balsamic
1/4 cup Jalapeno Extra Virgin Olive Oil
1 heaping tsp Baja Fish Taco Blend
1 15-ounce can black eyed peas or black beans, drained and rinsed
1 14-ounce can whole kernel corn, drained
4 scallions, sliced
1/2 red onion, minced
2 large Roma tomatoes, chopped
1/3 cup chopped fresh cilantro
1 large avocado, cut into 1/2-inch pieces
Salt and Black Pepper to taste

This simple dish is a sturdy, portable snack that works as a salsa, salad or topper for grilled chicken or fish. It features our favorite summertime combo: Jalapeno Extra Virgin Olive Oil and Peach White Balsamic. Then we bring in a little heat with our Baja Fish Taco Blend. Serve this with tortilla chips or in lettuce wraps. It’s hearty, holds well in the fridge and packs a protein punch. 


1.In a large bowl, whisk together the garlic, Jalapeno Extra Virgin Olive Oil, Peach Balsamic Vinegar and Baja Fish Taco Blend.
2.To the bowl, add the black eyed peas, corn, green onions, tomatoes and cilantro. Stir gently and taste. Adjust the flavor with more Baja Fish Taco Blend, olive oil and balsamic.
3.Add avocado and stir gently. Chill, covered, for 2 hours to allow flavors to meld.

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