“This fresh and colorful black-eyed pea dip has a little spice from the green chiles in the diced tomatoes and a sweet kick from the apple juice concentrate. It’s also delicious when stuffed in a pita with grilled salmon or chicken or when served as a topping over salads or tacos.”—Paula
Black-Eyed Pea Dip
2014-10-08 19:56:45
Makes about 8 cups
Ingredients
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 (15.5-ounce) can black-eyed peas, drained and rinsed
- 1 (15.25-ounce) can black beans, drained and rinsed
- 1 1/2 cups fresh or thawed frozen corn
- 1 (10-ounce) can diced tomatoes with green chiles, drained
- 1 red bell pepper, diced
- 1/4 cup minced green onion
- 3 tablespoons olive oil
- 2 tablespoons minced fresh cilantro
- 2 tablespoons frozen apple juice concentrate, thawed
- 1/2 teaspoon salt
Instructions
- In a large bowl, stir together all ingredients. Cover and refrigerate for at least 4 hours before serving or up to 2 days.
Notes
- Fresh or thawed frozen corn can be substituted with 1 (15.25-ounce) can corn, rinsed and drained.
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