Description
A vibrant, protein-rich Tex-Mex dip combining black beans, black-eyed peas, avocado, and citrus dressing. This crowd-pleasing salad or dip balances crunch, creaminess, and zesty acidity for a healthy, flavorful spread.
Ingredients
Black Beans
1 can (15 oz), drained and rinsed
Black-Eyed Peas
1 can (15 oz), rinsed
Sweet Corn
1 cup (canned, frozen, or roasted)
Red Bell Pepper
1 large, diced
Avocado
2 ripe, finely chopped
Lime Juice
3 tablespoons (plus more for onions)
Olive Oil
1/4 cup
Red Onion
1 medium, finely chopped
Jalapeño
1 small, seeded and minced
Cilantro
2 tablespoons, chopped
Salt
1 teaspoon (or to taste)
Chili Powder
1 teaspoon (optional)
Garlic
2 cloves, minced
Instructions
Drain and rinse black beans and black-eyed peas in a colander.
Dice red bell pepper and jalapeño (remove seeds for milder flavor).
Pit and finely chop avocados.
In a large bowl, combine beans, black-eyed peas, corn, red bell pepper, and jalapeño.
Whisk olive oil, lime juice, cilantro, garlic, salt, and chili powder into a dressing.
Mix dressing into the bean mixture until fully coated.
Fold in chopped avocado just before serving.
Chill for at least 30 minutes to meld flavors.
Toss gently before serving with tortilla chips or as a salad.
Notes
Rinse canned beans thoroughly to reduce sodium.
Use frozen corn (thawed) or roasted sweet corn kernels.
Add a splash of water to dressing if too thick.
Store in an airtight container for up to 2 days (avocado may brown slightly).
Substitute canned pinto beans for black beans if preferred.
- Prep Time: 15
- Category: Healthy Salad Recipes for Busy Families
- Method: Cold/Chilled
- Cuisine: American/Tex-Mex
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg