Ingredients

The following ingredients have 12 Servings
  • 1 ½ cups cooked fresh white acre peas (you can substitute a 15 oz can of drained and rinsed black-eyed peas)
  • 15 ounces canned black beans (drained and rinsed)
  • 1 ½ cups fresh tomatoes (finely chopped and drained, or a 15 oz can of drained and rinsed petite diced tomatoes )
  • 1 ½ cups fresh corn kernels (or a 15 oz can of corn drained and rinsed)
  • ½ cup Vidalia onion (finely diced)
  • 1 medium red bell pepper (finely diced)
  • 1 medium green bell pepper (finely diced)
  • 1 medium yellow or orange bell pepper (finely diced)
  • 2 jalapenos (seeds and ribs removed, finely diced, if you like heat include the seeds and ribs)
  • ½ cup finely diced cilantro or parsley
  • 1 avocado (seeded and chopped, *wait to add this until you are ready to serve)
  • 4 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic (grated)
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)

Instruction

  • Add all dip ingredients except the avocado to a large colander to drain. When the mixture has finished draining, add all ingredients to a large bowl and mix to combine.
  • Combine the dressing ingredients in a mason jar and shake well. Add to the dip and mix well.
  • Just before serving, add the avocado, taste and add additional salt and pepper if needed, and combine. Serve cold or at room temperature. 
  • Store this dish tightly covered in the refrigerator for up to four days. Leftovers are delicious and even better the next day. Do not freeze.