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BLACK-EYED PEA DIP Recipe

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This recipe for BLACK-EYED PEA DIP, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stephanie Higgins

Category:
Category:

Ingredients:  
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 jalapeņo, seeded and diced (optional)
1 medium avocado, diced

Directions:
Directions:
Rinse and drain the black eyed peas in a colander.
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes.
When ready to eat, gently mix in the avocado and serve right away.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 Min

 

 

 

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