A classic superfood salsa to accompany a savory dish or enjoy on its own.

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  • Preparation Time

    15 minutes + 1 hour refrigeration

  • Difficulty Rating


  • Health Level


  • Serves


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  1. 2 cans (15½ oz / 440 g each) black-eyed peas or black beans, drained and ½ cup / 120 ml liquid retained
  2. 1 can (10 oz. / 285 g) diced tomatoes and green chilies, drained
  3. 1 medium green or red sweet bell pepper, finely chopped
  4. ½ cup / 120 g corn, cooked or canned and drained (preferably organic)
  5. 1 Tbsp. / 3 g Italian or other no-sodium seasoning blend
  6. 2 Tbsp. / 30 ml lime juice
  7. 2 Tbsp. / 30 ml vinegar
  8. 1 Tbsp. / 15 ml olive oil
  9. 1/4 tsp. / 1½ g salt or substitute
  10. 1/4 tsp. / ½ g ground black pepper
  11. 1 medium ripe avocado, peeled and cubed
  12. 1 small red onion, finely chopped


  1. In a large bowl, combine the peas or beans, tomatoes, green pepper, corn, and onion.
  2. In a small bowl, whisk together the pea liquid, seasoning blend, lime juice, vinegar, olive oil, salt or substitute, and pepper. Pour over pea mixture and stir to coat.
  3. Cover and refrigerate for at least 1 hour.
  4. Stir in avocado just before serving.

Serving size:1 cup / 220 g

Exchanges per Serving: 1 Carb, ½ Protein, 1 Fat

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Comments 22

    • Hi, llemayhailey. This particular recipe is not keto, but rather part of our regular low-carbohydrate route. You can identify our keto recipes by either the term “keto” somewhere there, or by the nutrition information near the top of the recipe: the fat amount will be higher than the carbohydrates and fats together.

    • Hi, Lowellsuz. This recipe is from a clubmember, so it won’t appear in the edit screen. You can, of course, use it anyway – just match up the exchange at the end of the recipe to those allotted to you, which you can see when you click on the “Exchange View” button above your menu. It doesn’t have to be a PERFECT match – just do the best you can, and enjoy 🙂

  1. I just joined today and while browsing for a side dish came across this amazing recipe. Although it’s the just my husband and I, made the full recipe as is. It will not go bad in the fridge in an air-tight container for a few days. It’s so good and healthy, will probably have it for lunch and dinner tomorrow. Thanks for sharing.

  2. Like Joannasweetness, I too am totally confused. Your menu examples simply involve things like a few ounces of tuna or chicken. How can you equate this to the fuller recipes. I thought on joining this club that I would be guided in all manner of correct food combinations in one menu meal. None of the individual recipes appear to be part of an advised full meal.

    • Hi, Gillian. The items in the menus are purposely left generic to enable you to prepare them as you wish, hopefully guided by the principles we discuss in our guides and illustrated in our recipes. Taking dinner on your first day (Monday) of your current menu, the “1/3 cup corn meal” can be polenta, cornbread, or another corn-based dish that you like, in a similar amount. We want you to use the menus, not have the menus use you!
      To make them fit, you can compare the exchanges at the end of each recipe to those allotted to you in a pre-set balance, according to your individual nutritional needs – you can see the latter by clicking on “Exchange mode” in the toolbar above any of your menus. The match doesn’t have to be perfect, and you can fudge substitute proteins for carbs. Taking this recipe as an example, it can substitute for the beans at your current Monday lunch.

    • Hi, Joanna. Many of our recipes are in the personal Menu Planner food lists (near the end of each category), and we are working to add newer ones. For those not yet uploaded, you can use your recipe of choice for whatever main ingredient is in your menu (that’s the reason we like to keep food descriptions rather “generic” in the menus). Exchanges of food groups per portion are listed at the end of recipes to make this easier.

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