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Black-Eyed Pea, Corn, and Avocado Chutney

Black-eyed Pea, Corn, and Avocado Chutney

In this chutney the pop of the fresh sweet corn kernels pairs perfectly with the creaminess of the black-eyed peas and avocado.
Prep Time 15 minutes
Servings 12


  • 1 cups black-eyed peas cooked and drained
  • 1 medium green bell pepper seeded and chopped
  • 1 medium Vidalia onion chopped
  • 1 cup fresh corn
  • 1 avocado chopped
  • ¼ cup red wine vinegar
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch of granulated sugar
  • 2 Tablespoons extra virgin olive oil


  • In a large bowl, combine black-eyed peas, bell pepper, onion, corn and avocado.
  • In a medium bowl, add vinegar, garlic, salt, pepper, and sugar. Continuously whisk ingredients as you drizzle in 2 Tablespoons olive oil.
  • Pour vinaigrette over the black-eyed pea mixture and gently stir until well combined.