Black-eyed Pea Dip
This healthful bean salad is for those of you who believe eating black eyed peas in the New Year will bring you luck (and we could all use a bit more luck!). Whether you eat it as a salad or as a dip with baked chips, the spicy flavors in this salad will make you a fan of black-eyed peas.
Yield: 12
Materials
- 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
Instructions
- In a colander, rinse and drain the black-eyed peas.
- Mix the garlic, lime juice, oil, cumin, crushed red pepper, and salt in a large mixing basin.
- Refrigerate for at least 20 minutes after adding the black-eyed peas, corn, tomato, red onion, jalapeño if using, and cilantro.
- When ready to serve, gently fold in the avocado and serve immediately.