Black-eyed Pea Dip January 01 2016
This is a yummy alternative to traditional black-eyed peas.
15 oz canned no salt black eye peas
2 cloves garlic, crushed or minced
3 tbsp fresh lime juice
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp kosher salt
1 cup cooked corn, fresh or frozen, thawed
1 cup cherry tomatoes, quartered
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 jalapeño, seeded and diced (optional)
1 medium-sized 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 then mix well.
Add the black-eyed peas, corn, tomato, red onion, jalapeno and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.