Black eyed pea dip is a chunky vegan bean salad featuring avocado, green olives, corn, red bell pepper, and a tangy dressing. Enjoy it for luck on New Year's Day or any time of year. It's easy to prepare in about 15 minutes.
If you enjoy Texas caviar, also known as cowboy caviar, you'll love this variation, too. I gave it a California-Mediterranean twist with creamy avocado and briny green olives.
I like it served with tortilla chips for scooping or as a hearty salad. And for extra luck, pair it with other traditional foods for prosperity, like long noodles and lemony cabbage salad.
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This is so easy and SO DELICIOUS!! I ate it in a small bowl without any chips at all. Spicy, creamy (avocado) and crunchy. I will definitely be making this again. SO yummy and good.
- Roberta
Ingredients
Hot sauce: I recommend TABASCO® Brand Pepper Sauce or Cholula, but you can use any of your favorite hot sauces.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make black eyed pea dip
In a large bowl, combine the black eyed peas, corn, red bell pepper, avocado, green onions, green olives, fresh cilantro, cumin, salt, lime juice, hot sauce, and olive oil. Toss well and enjoy right away or refrigerate for later.
Serving suggestions
Black eyed pea dip is wonderful on its own or served on top of mixed greens or in lettuce cups.
It's delicious with tortilla chips or crackers for scooping. And it pairs well with other appetizers like fish-free hearts of palm ceviche and sun-dried tomato stuffed mushrooms.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Black Eyed Pea Dip
Ingredients
- 2-15 ounce cans black eyed peas, (about 3 cups) rinsed and drained
- 1-15 ounce can corn, (about 1½ cups) drained (or defrosted frozen corn)
- 2 red bell peppers, chopped small
- 2 green onions, sliced
- 1 avocado, cubed
- ½ cup green olives, sliced
- ½ cup fresh cilantro, chopped
- 3 Tablespoons lime juice
- 1 Tablespoon hot sauce, such as TABASCO® Brand Pepper Sauce or Cholula
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- salt, to taste
- tortilla chips, for serving (optional)
- extra hot sauce, for serving (optional)
Instructions
- Combine all the ingredients in a large bowl and gently toss to combine.2-15 ounce cans black eyed peas, 1-15 ounce can corn, 2 red bell peppers, 2 green onions, 1 avocado, ½ cup green olives, ½ cup fresh cilantro, 3 Tablespoons lime juice, 1 Tablespoon hot sauce, 1 Tablespoon extra virgin olive oil, ½ teaspoon ground cumin, salt
- Cover and refrigerate the dip until ready to serve. Enjoy with tortilla chips and extra hot sauce, if desired.tortilla chips, extra hot sauce
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Notes
Nutrition
Nutritional information is an estimation.
Roberta says
This is so easy and SO DELICIOUS!! I ate it in a small bowl without any chips at all. Spicy, creamy (avocado) and crunchy. I will definitely be making this again. SO yummy and good.
Amy Katz says
I'm so glad you enjoyed it, Roberta!
Stephanie says
So good! The substitutions worked out perfectly and were so helpful to be included. I shared (some) but otherwise devoured it mostly by myself in one day. Can’t wait to make it again!
Amy Katz says
Fantastic, Stephanie! I'm so happy you enjoyed it.
Terry Keeble says
I can taste it without having made it. It's going to be a HIT!
Amy Katz says
Thank you, Terry!
Tara says
So easy and so delicious! Thank you for this great recipe!
Amy says
Thanks so much, Tara!