Description
A colorful and flavorful dip featuring a blend of black beans, corn, fresh veggies, and creamy avocado that’s perfect for gatherings.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 1/2 cups corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely diced
- 1 jalapeño, minced (optional)
- 2 roma tomatoes, diced
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the beans by draining and rinsing the black beans and black-eyed peas thoroughly under cold water.
- Chop the red and green bell peppers, red onion, and tomatoes. Mince the jalapeño if using.
- Combine the black beans, black-eyed peas, corn, bell peppers, onion, tomatoes, and jalapeño in a large mixing bowl.
- Create the dressing by whisking together lime juice, olive oil, salt, and black pepper in a separate small bowl.
- Toss the dressing over the bean mixture and stir gently to coat the ingredients evenly.
- Chill the dip in the refrigerator for about 30 minutes before serving if time allows.
- Serve the dip with tortilla chips or as a topping for grilled meats.
Notes
For a creamier texture, mash some of the avocado into the dip before serving. Try different beans or add more spices to customize it to your taste.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg