Description
A sturdy, make-ahead bean dip perfect for serving on a boat because it resists dripping and travels well in a cooler.
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 cup chopped red onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup chopped fresh cilantro
- 1 (4 ounce) can diced green chilies, drained
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lime juice
Instructions
- Combine the rinsed beans, black-eyed peas, red onion, bell peppers, cilantro, and green chilies in a large bowl.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, cumin, salt, pepper, and lime juice to make the dressing.
- Pour the dressing over the bean mixture. Stir gently until all ingredients are coated.
- Cover the bowl tightly. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. This chilling time makes the dip firmer and less messy for transport.
- Before serving on the boat, stir the caviar again. Serve cold directly from the container with sturdy tortilla chips or sturdy crackers.
Notes
- For boat serving, use a container with a tight-fitting lid for easy transport and storage in the cooler.
- Serve with thick, sturdy tortilla chips or pita chips that will not break easily when scooping.
- Keep the dip in the cooler until immediately before serving to maintain food safety in warm weather.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 3
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 6
- Protein: 7
- Cholesterol: 0