Description
A vibrant, no-cook Tex-Mex dip with black-eyed peas, fresh corn, bell peppers, and tangy lime dressing ready in five minutes.
Ingredients
Scale
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1 cup fresh corn kernels, fresh or frozen (thawed)
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1/2 red onion, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Tortilla chips for serving
Instructions
- Rinse and drain black-eyed peas. Dice bell peppers uniformly, mince red onion and jalapeño, halve cherry tomatoes, chop cilantro.
- Combine black-eyed peas, corn, red pepper, yellow pepper, red onion, jalapeño, and cherry tomatoes in large bowl. Toss gently.
- Whisk together olive oil, lime juice, red wine vinegar, cumin, garlic powder, salt, and pepper in small bowl.
- Pour dressing over vegetables and stir until evenly coated. Fold in fresh cilantro.
- Transfer to serving bowl and refrigerate at least 30 minutes. Serve with tortilla chips.
Notes
Fresh lime juice is essential for brightness; bottled lacks the punch. Prepare the night before—flavors deepen and taste even better. Serve at room temperature for 10 minutes before serving so flavors shine.
- Prep Time: 5 minutes