Mike Garten
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!
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Yields:
5
cups
Total Time:
0
hours
45
mins
15.5-oz can black-eyed peas, rinsed
lb.
Campari or plum tomatoes, cut into 1/4-inch pieces
scallions, finely chopped
yellow pepper, finely chopped
large jalapeño, finely chopped
c.
fresh corn kernels, from about 2 ears
avocado, cut into 1/2-inch pieces
c.
fresh cilantro, chopped
- 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.
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Source : Goodhousekeeping
