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

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.

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