Black-Eyed Pea Dip


“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
Makes about 8 cups
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  1. 1 (15.5-ounce) can kidney beans, drained and rinsed
  2. 1 (15.5-ounce) can black-eyed peas, drained and rinsed
  3. 1 (15.25-ounce) can black beans, drained and rinsed
  4. 1 1/2 cups fresh or thawed frozen corn
  5. 1 (10-ounce) can diced tomatoes with green chiles, drained
  6. 1 red bell pepper, diced
  7. 1/4 cup minced green onion
  8. 3 tablespoons olive oil
  9. 2 tablespoons minced fresh cilantro
  10. 2 tablespoons frozen apple juice concentrate, thawed
  11. 1/2 teaspoon salt
  1. In a large bowl, stir together all ingredients. Cover and refrigerate for at least 4 hours before serving or up to 2 days.
  1. Fresh or thawed frozen corn can be substituted with 1 (15.25-ounce) can corn, rinsed and drained.
Paula Deen Magazine