Description
A zesty and colorful dip featuring black-eyed peas, corn, and jalapeños.
Ingredients
Scale
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1/2 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine black-eyed peas, corn, red onion, green bell pepper, red bell pepper, jalapeño pepper, and cilantro in a large bowl.
- In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, salt, and black pepper.
- Pour dressing over the black-eyed pea mixture and stir to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
- Serve with tortilla chips or crackers.
Notes
- For less heat, remove more of the jalapeño seeds and membranes.
- You can substitute canned black beans for some or all of the black-eyed peas.
- This dip can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cowboy caviar, spicy dip, black-eyed peas, corn, jalapeño, appetizer, dip, vegetarian