Description
A hearty and flavorful dip perfect for holiday gatherings or casual snacking, combining black-eyed peas, black beans, and fresh vegetables with a tangy dressing.
Ingredients
Scale
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups Roma tomatoes, diced
- 1 yellow bell pepper, chopped
- 1/2 cup red onion, chopped
- 1 jalapeño pepper, chopped
- 1/4 cup cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- tortilla chips, optional, to taste, for serving
Instructions
- In a large bowl, combine black-eyed peas, black beans, tomatoes, bell pepper, red onion, jalapeño, and cilantro.
- In a separate small bowl, whisk together olive oil, red wine vinegar, Worcestershire sauce, seasoned salt, cumin, and black pepper.
- Pour dressing over the bean and vegetable mixture, then toss gently to coat.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled with tortilla chips if desired.
Notes
- For a spicier dip, leave the seeds in the jalapeño.
- This dip tastes even better after sitting overnight.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: cowboy christmas dip, bean dip, holiday appetizer, no-cook dip