Black-eyed Pea Dip

Name: Black-eyed Pea Dip
Total time: 20 min
Yield: 12 servings
Ingredients: 15 oz canned no salt black eye peas; 2 cloves garlic; 3 tbsp fresh lime juice; 1 tbsp extra virgin olive; 1 tsp cumin; pinch crushed red pepper flakes; 1/2 tsp kosher salt; 1 cup cooked corn; 1 cup cherry tomatoes; 1/4 cup minced red onion; 1/4 cup cilantro; 1 Jalapeño; 1 medium avocado

User Reviews

5.0

51 reviews

Excellent

Total Time
20 mins
Servings
12 servings
Calories
107 kcal
Course
Salad, Lunch
Cuisine
American

Black-eyed Pea Dip

Iris Warren

Report

For those of you who believe eating black eyed peas in the New Year will bring you luck (and we can certainly all use a little more luck) this healthy bean salad is for you! Whether you eat this as a salad or serve it as a dip with some baked chips, the zesty flavors in this salad is sure to turn you into a fan of black-eyed peas.

Share:

I Made This!

38 people made this

Print

10 people printed this

Save this

30 people saved this

Ingredients

Servings

15 oz canned no salt black eye peas (Eden)
2 cloves garlic (crushed or minced)
3 tbsp fresh lime juice (from about 1 1/2 limes)
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp kosher salt
1 cup cooked corn (fresh or frozen, thawed)
1 cup cherry tomatoes (quartered)
1/4 cup minced red onion (finely diced)
1/4 cup cilantro (chopped)
1 Jalapeño (seeded and diced (optional))
1 medium avocado (diced)

Add to Shopping List

Instructions

Rinse and drain the black eyed peas in a colander.
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes.
When ready to eat, gently mix in the avocado and serve right away.