Description
A vibrant, zesty Southwestern bean salad dip bursting with flavor from black eyed peas, black beans, corn, avocado, and fresh herbs. Perfect for parties or easy meals.
Ingredients
2 cans (15 oz each) cooked black eyed peas, drained and rinsed
1 can (15 oz) cooked black beans, drained and rinsed (low-sodium)
1 can (15 oz) kernel corn, drained (prefer fresh frozen)
1 medium red bell pepper, finely chopped
3/4 cup red onion, finely chopped
2 large avocados, pitted and smashed
1/3 cup fresh cilantro, finely chopped
3 tbsp lime juice
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
Instructions
Puree avocados with lime juice and zest in a blender until smooth
Combine black eyed peas, black beans, and corn in a large mixing bowl
Stir in chopped red bell pepper and cilantro
Fold in the avocado puree gently
Drizzle olive oil over the mixture
Sprinkle salt and black pepper evenly
Cover and refrigerate for 30 minutes
Stir before serving to reincorporate ingredients
Notes
Add 1 tsp paprika for smoky Southwestern flavor
Swap red onion with sweet onion for milder taste
Chill dip for at least 2 hours for best flavor development
Increase chili powder or cayenne pepper to taste
Substitute cilantro with flat-leaf parsley if needed
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Refrigerating
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg