Description
This vibrant and flavorful dip is a perfect party appetizer or snack. It’s packed with colorful vegetables and beans.
Ingredients
Scale
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1/2 cup chopped fresh cilantro
- 1/2 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the black-eyed peas, black beans, corn, red bell pepper, green bell pepper, red onion, and jalapeño (if using).
- In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, chili powder, and cumin.
- Pour the dressing over the bean and vegetable mixture.
- Add the chopped cilantro and gently stir to combine.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve with tortilla chips or crackers.
Notes
- For a spicier dip, leave some of the jalapeño seeds in.
- You can add other vegetables like diced avocado or cherry tomatoes.
- This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg