Black eyed Pea Dip | Skinnytaste


  • 15 oz canned no salt black eye peas (Eden)
  • 2 cloves garlic, crushed or minced
  • 3 tbsp fresh lime juice (from about 1 ½ limes)
  • 1 tbsp extra virgin olive
  • 1 tsp cumin
  • pinch crushed red pepper flakes
  • ½ tsp kosher salt
  • + 6 more ingredients
    • 1 cup cooked corn, fresh or frozen, thawed
    • 1 cup cherry tomatoes, quartered
    • ¼ cup minced red onion, finely diced
    • ¼ cup cilantro, chopped
    • 1 jalapeño, seeded and diced (optional)
    • 1 medium avocado, diced

Rinse and drain the black eyed peas in a colander. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well. Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. When rea...

View full recipe at SpringPad


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