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.
Time: 30 min
Serves 4-6Rating
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Loading...| 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 |
| 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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