Description
A vibrant dip combining beans, fresh vegetables, and creamy avocado, perfect for any gathering.
Ingredients
Scale
- 1 (15 oz) can black-eyed peas, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can sweet corn, drained
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1/2 cup fresh cilantro, chopped
- 1 large avocado, diced (for serving)
- 1/4 cup olive oil
- 1/4 cup lime juice, freshly squeezed
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp granulated sugar
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- In a large mixing bowl, add the drained and rinsed black-eyed peas, black beans, corn, red and green bell peppers, red onion, and jalapeño. Stir gently with a wooden spoon.
- In a separate bowl or jar, whisk together olive oil, lime juice, apple cider vinegar, garlic, sugar, cumin, chili powder, salt, and black pepper until combined.
- Pour the vinaigrette over the mixed vegetables and fold gently until coated. Cover and refrigerate for 30-60 minutes.
- Just before serving, fold in the diced avocado and cilantro. Serve chilled with tortilla chips.
Notes
Best served chilled. Keep leftovers in an airtight container for up to three days. Add avocado fresh before serving to maintain integrity.
- Prep Time: 15
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg