Black-eyed Pea Dip


Nutrition Facts

Yield: 4
Calories: 500
Fat: 10g
Saturated Fat: 1.5g
Protein: 28g
Carbohydrates: 79g
Fiber: 6g
Sodium: 350mg


  • 15 ounces black-eyed peas (canned)
  • 2 cloves garlic (crushed or minced)
  • 3 tablespoons fresh lime juice (from about 1 1/2 limes)
  • 1 tablespoon olives (extra virgin)
  • 1 teaspoon cumin
  • 1 pinch crushed red pepper flakes
  • 1/2 teaspoons kosher salt
  • 1 cup corn (cooked, fresh or frozen, thawed)
  • 1 cup cherry tomatoes (quartered)
  • 1/4 cups red onion (minced, finely diced)
  • 1/4 cups cilantro (chopped)
  • 1 jalapeno chilies (seeded and diced, optional)
  • 1 avocado (medium, diced)


  1. Rinse and drain the black eyed peas in a colander.
  2. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
  3. Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.




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