Black Eyed Pea Dip

Black Eyed Pea Salad on a plate with tortilla chips.

5 from 4 votes

Black eyed pea dip is a chunky vegan bean salad featuring avocado, green olives, corn, red bell pepper, and a tangy dressing. Enjoy it on its own or with tortilla chips for scooping.

Prep Time15

Total Time15

Course: Appetizer, Salad

Cuisine: American, Fusion

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 128kcal

Author: Amy Katz

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)

US Customary - Metric

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

Notes

Leftovers can be refrigerated in an airtight container for 3 to 4 days.

Nutrition