Description
A colorful and flavorful dip featuring black-eyed peas, corn, and vegetables in a zesty dressing.
Ingredients
Scale
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 (15 ounce) can shoepeg corn, drained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the black-eyed peas, corn, Rotel tomatoes, green bell pepper, red bell pepper, onion, and cilantro.
- In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, chili powder, and cumin.
- Pour the dressing over the vegetable mixture and stir to combine.
- Season with salt and 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, add a pinch of cayenne pepper.
- You can substitute other types of beans or corn.
- This dip is best served chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Cowboy Caviar, Dip, Black-Eyed Peas, Corn, Salsa, Appetizer, Vegetarian