Black-eyed Pea Dip

Black eyed Pea Dip

Black-eyed Pea Dip

Sometimes great recipes happen by accident, like this instant-classic black-eyed pea dip. This mixture of canned black-eyed peas, tomatoes, and cilantro looks a lot like salsa. This black-eyed pea dip is made with cilantro, tomatoes and jalapeno peppers. Serve with tortilla chips or toasted pita bread.

Servings: 12 – Size: 1/3 cup

Black eyed Pea Dip

Ingredients:

  • 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

Directions:

  1. Rinse and drain the black-eyed peas in a colander.
  2. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
  3. Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes.
  4. When ready to eat, gently mix in the avocado and serve right away.
READ ALSO  Balsamic garlic roasted green beans and mushrooms

Pointsplus : 3 pts – Smart Points: 2 | Calories: 107 | Fat: 4 g | Carb: 15 g | Fiber: 4 g | Protein: 4.5 g | Sugar: 1 g | Sodium: 65 mg | Cholest: 0 mg