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!

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