Black-eyed Pea Dip
If you’re one of the many who think indulging in black-eyed peas on New Year's Day brings good fortune (and let's face it, who couldn't use a bit more luck?), this nutritious bean salad is just what you need! Enjoy it as a refreshing salad or pair it with crispy baked chips for a delightful dip. The vibrant and tangy flavors in this dish are sure to make you a lover of black-eyed peas!
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Ingredients
- 15 oz canned no salt black eye peas
- 2 cloves garlic
- 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
- 1 tbsp extra virgin olive
- 3 tbsp fresh lime juice
- 1 tsp cumin
Instructions
- 1
Place the black-eyed peas in a colander and rinse them thoroughly under cold water, then allow them to drain completely.
- 2
In a spacious mixing bowl, whisk together the minced garlic, fresh lime juice, oil, cumin, crushed red pepper flakes, and salt until well blended.
- 3
Incorporate the drained black-eyed peas, corn, diced tomato, chopped red onion, jalapeño (if desired), and cilantro into the mixture; stir until everything is evenly combined and let it chill in the refrigerator for at least 20 minutes.
- 4
Just before serving, fold in the diced avocado gently and enjoy immediately.