Description
This recipe originated in Texas, made with blackeyed peas, black beans, corn, red and green peppers, onion and dressing. Spice it up with some jalapeno and add some avocado for extra flavor.
Ingredients
Scale
- 1 15.5 ounce can black eyed peas, drained, rinsed and dried
- 1 15.5 ounce can black beans, drained, rinsed and dried
- 1 15 ounce can sweet corn, drained and dried
- ½ cup red bell pepper, diced small
- ½ cup green bell pepper, diced small
- ½ cup red onion, diced
- ½ cup cilantro leaves, chopped lightly
- 1–2 jalapenos, seeded and diced
- ½ cup olive oil
- ¼ cup lime juice, fresh squeezed
- 2 Tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 Tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 avocado, diced OPTIONAL
Instructions
- In a large bowl, combine the blackeyed peas, beans, corn, red and green peppers, onion, jalapeno, and cilantro. Toss to combine.
- In a bowl mix the olive oil, vinegar, sugar and spices.
- Pour over the blackeyed pea mixture.
- Cover and place in the refrigerator for 30 minutes to 1 hour.
- Serve with crackers or chips. Enjoy!
Notes
Tips:
- Drain the blackeyed peas, beans, and corn. Rinse, then pat dry with a paper towel.
- Add the vinaigrette and let it sit for 30 minutes to an hour to meld the flavors for best results.
- Can be served as a dip, an appetizer, or as a side dish. Great for BBQ’s and potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: recipes
- Method: mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 8
- Calories: 422
- Sugar: 10g
- Sodium: 240.4mg
- Fat: 15.8g
- Saturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 56.9g
- Fiber: 11.5g
- Protein: 18.5g
- Cholesterol: 0mg