A healthy and hearty make-ahead dip, this recipe is the ultimate side dish to bring to your next potluck or backyard party. It's easy and inexpensive to put together, and your crowd will surely love it — just don’t forget the chips!
Yields: 5 cups
Total time: 0 hours 45 mins
1/3 c. lime juice
1 tbsp. olive oil
1/2 clove garlic, grated
Kosher salt and pepper
1 15.5-oz can black-eyed peas, rinsed
1/2 lb. Campari or plum tomatoes, cut into 1/4-inch pieces
2 scallions, finely chopped
1 yellow pepper, finely chopped
1 large jalapeño, finely chopped
1 c. fresh corn kernels, from about 2 ears
1 avocado, cut into 1/2-inch pieces
1/2 c. fresh cilantro, chopped
Chips, for serving
In large bowl, whisk together lime juice, oil, garlic, and 1/2 teaspoon each salt and pepper. Toss with peas, tomatoes, scallions, yellow pepper, jalapeño, and corn. Refrigerate at least 30 minutes and up to 2 hours.
Toss with avocado and cilantro and serve with chips.