Black-eyed Pea Dip

About This Recipe

For those of you who believe eating black eyed peas in the New Year will bring you luck (and we can certainly all use a little more luck) this healthy bean salad is for you! Whether you eat this as a salad or serve it as a dip with some baked chips, the zesty flavors in this salad is sure to turn you into a fan of black-eyed peas.

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 jalapeño (seeded and diced (optional))
• 1 medium avocado (diced)

Instructions

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