Description
A vibrant and zesty dip made with black beans, black-eyed peas, corn, peppers, and avocado tossed in a tangy lime dressing. Perfect as a party appetizer with tortilla chips or as a fresh side dish.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 small red onion, finely diced
- 2 medium tomatoes, diced
- 2 ripe avocados, diced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 3 tbsp lime juice
- 1 tbsp honey (or sugar)
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and black pepper, to taste
- Tortilla chips, for serving
Instructions
- In a large bowl, combine black beans, black-eyed peas, corn, bell peppers, jalapeño, onion, tomatoes, avocado, and cilantro.
- In a separate small bowl, whisk together olive oil, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper.
- Pour dressing over the bean and veggie mixture. Toss gently to coat everything evenly.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled with tortilla chips or as a topping for grilled meats or tacos.
Notes
- Best served the same day for freshest avocado texture.
- Add diced mango or pineapple for a fruity twist.
- Can be stored in the fridge for up to 2 days, but stir before serving.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Appetizer, Side Dish
- Method: No-Cook
- Cuisine: Tex-Mex, Southwestern