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Black Eyed Pea Dip
Black Eyed Pea Dip is a chunky vegan bean salad featuring avocado, green olives, corn, red bell pepper, and a tangy dressing.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizer, Salad
Cuisine:
American, Fusion
Special diet:
gluten-free, nut-free, soy-free, vegan
Servings:
8
Calories:
128
kcal
Author:
Amy Katz
Ingredients
2
15-ounce cans
black eyed peas
(3 cups) rinsed and drained
1
can
corn
(1½ cup) drained (or defrosted frozen corn)
2
red bell peppers
chopped small
2
green onions
sliced
½
cup
green olives
sliced
1
avocado
cubed
½
cup
fresh cilantro
chopped
3
Tablespoons
lime juice
1
Tablespoon
hot sauce
such as TABASCO® Brand Pepper Sauce or Cholula
1
Tablespoon
olive oil
½
teaspoon
ground cumin
salt
to taste
tortilla chips
for serving (optional)
extra hot sauce
for serving (optional)
US Customary
-
Metric
Instructions
Combine all the ingredients in a large bowl and gently toss to combine.
Cover and refrigerate the dip until ready to serve. Enjoy with tortilla chips and extra hot sauce, if desired.
Notes
Leftover dip can be covered and refrigerated for 3 to 4 days.
Nutrition
Calories:
128
kcal
|
Carbohydrates:
16
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
179
mg
|
Potassium:
325
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
1241
IU
|
Vitamin C:
47
mg
|
Calcium:
16
mg
|
Iron:
1
mg