Succotash à l’avocat et aux haricots cornilles

Ingrédients

• 2 tablespoons butter
• 3 ears sweet corn (shucked and kernels removed from cob)
• 1/2 medium red onion (diced)
• 1 red bell pepper (seeded and diced)
• 1 15.8 ounce can black-eyed peas (drained and rinsed)
• 2 cloves garlic (minced)
• 1/4 cup fresh parsley leaves (chopped)
• 2 tablespoons white balsamic vinegar (or apple cider vinegar)
• 1 tablespoon white sugar
• sea salt and cracked black pepper (to taste)
• 1/8 teaspoon cayenne (optional)
• 2 ripe, fresh California Avocados (peeled, pits removed and cubed)

Préparation

1. 1

   Heat butter in a large skillet over medium-high heat. Add corn, red onion and bell pepper and cook for 2-3 minutes until onion and bell pepper start to soften. Transfer corn mixture to a large bowl and allow it to cool a bit.

2. 2

   Add black-eyed peas. garlic, parsley, vinegar, sugar, salt and pepper and cayenne to the bowl with the corn mixture. Gently toss everything to combine.

3. 3

   Add avocado and use a rubber spatula to gently toss avocado with other ingredients. Add more salt and pepper to taste. Transfer succotash to a large serving bowl, top with more parsley if desired and serve immediately.