Or salad topping, or salsa, or perfect afternoon snack. This is borrowed from Thug Kitchen’s cookbook and while it makes a great appetizer, Brock and I loved it on a pile of greens with some grilled chicken for dinner. I used canned beans and corn here because I pretty much took the ingredients camping, but you can cook your own beans, and grilled corn would be marvelous – enjoy!
Corn and Black-Eyed Pea Dip
2 cans (540 mL/19 oz) black-eyed peas, drained
1 red pepper AND small tomato, diced
1 can (341 mL/12 oz) kernel corn
1/2 c. EACH chopped green onions AND cilantro
2 cloves of garlic AND 1 jalapeno, finely minced
2 T. EACH olive oil, lime juice, AND red wine vinegar
1/4 t. EACH cumin AND salt
Add the beans to a large bowl and use a potato masher or a fork to smash up about a third of them – the more you squish, the creamier your ‘dip’ will be. Stir in everything else, taste for seasonings – lime juice and salt usually – and then serve it up with chips, vegetables or any other way you wish!