Description
A fresh and colorful Tex-Mex dip made with black eyed peas, black beans, corn, and crisp vegetables tossed in a zesty lime dressing. Perfect for parties or snacking.
Ingredients
- 1 (15.5 oz) can black eyed peas, drained, rinsed and dried
- 1 (15.5 oz) can black beans, drained, rinsed and dried
- 1 (15 oz) can sweet corn, drained and dried
- 1/2 cup red bell pepper, diced small
- 1/2 cup green bell pepper, diced small
- 1/2 cup red onion, diced
- 1–2 jalapeños, seeded and diced
- 1/2 cup cilantro leaves, chopped lightly
- 1 avocado, diced (optional)
- 1/2 cup olive oil
- 1/4 cup lime juice, fresh squeezed
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
1. In a large bowl, combine the black eyed peas, black beans, corn, red and green bell peppers, red onion, jalapeño, and cilantro. Toss to combine and set aside.
2. In a medium bowl, whisk together the olive oil, lime juice, red wine vinegar, garlic powder, sugar, chili powder, cumin, and salt.
3. Pour the dressing over the bean mixture and toss well to coat evenly.
4. Cover and refrigerate for at least 1 hour to allow flavors to meld.
5. Add diced avocado just before serving if desired, and serve with chips or crackers.
Notes
For best flavor, let the mixture chill longer than 1 hour if possible.
Add avocado right before serving to prevent browning.
Adjust jalapeño quantity based on desired spice level.
Serve with tortilla chips, crackers, or as a topping for grilled meats.
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 7g
- Sodium: 189mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg