Description
A vibrant and flavorful no-cook dip featuring black beans, black-eyed peas, sweet corn, and fresh diced vegetables tossed in a zesty lime and red wine vinegar dressing. Perfect for parties, potlucks, or as a healthy snack.
Ingredients
Scale
Vegetables and Beans
- 1 can black beans, rinsed and drained
- 1 can black-eyed peas, rinsed and drained
- 1 cup sweet corn (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1 cup diced Roma or cherry tomatoes
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1/2 cup chopped fresh cilantro
Dressing
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Dice the red and green bell peppers, red onion, tomatoes, and jalapeño (removing seeds if less heat is desired). Chop the fresh cilantro finely.
- Rinse Beans and Corn: Thoroughly rinse and drain the black beans, black-eyed peas, and sweet corn to remove excess sodium and liquids.
- Combine Ingredients: In a large mixing bowl, add the rinsed beans, peas, corn, and all the chopped vegetables and cilantro. Stir gently to combine evenly.
- Make Dressing: In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, garlic powder, and season with salt and pepper to taste, creating a bright and tangy dressing.
- Toss Dip: Pour the prepared dressing over the vegetable and bean mixture and toss thoroughly until all ingredients are well coated with the dressing.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled as a dip or salad.
Notes
- For less spice, remove seeds from the jalapeño or omit it entirely.
- You can substitute black-eyed peas with chickpeas if desired.
- Use fresh corn when in season for better texture, but frozen or canned works well.
- Chilling the dip helps deepen the flavors, so don’t skip the resting time.
- Serve with tortilla chips, pita bread, or as a topping for grilled meats.
