Description
A zesty bean dip with crisp vegetables, tender black-eyed peas, and bold flavors, ideal for chips, crackers, or as a fresh, vibrant side dish.
Ingredients
Scale
- 2 cans black-eyed peas (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper (diced)
- 1 small red onion (finely chopped)
- 1 – 2 jalapeños (seeded and minced, optional)
- 1/4 cup chopped fresh cilantro
- 2 – 3 green onions (sliced)
- 1 – 2 tbsp fresh lime juice
- 3 tbsp olive oil
- 1 – 2 tsp apple cider vinegar
- 1 tsp ground cumin
- Salt and freshly ground black pepper (to taste)
- Optional: diced avocado for garnish
Instructions
- In a large bowl, combine black-eyed peas, corn, diced red bell pepper, chopped red onion, jalapeños if using, cilantro, and sliced green onions.
- Whisk together lime juice, olive oil, apple cider vinegar, ground cumin, salt, and pepper in a small bowl until well blended.
- Pour the dressing over the bean and vegetable mixture and toss gently to coat evenly.
- Refrigerate the dip for 30 to 60 minutes to allow flavors to meld.
- Serve chilled or at room temperature with tortilla chips, pita chips, crackers, or fresh vegetables.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Texan
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg