bunch fresh cilantro Roma tomatoes medium yellow onion red onion cloves garlic whole medium jalapeno pepper halved and seeds removed 15-oz. can black beans drained 15-oz. can black eyed peas drained 15-oz. can whole kernel corn drained cup chopped green onions tablespoons olive oil tablespoons red wine vinegar Salt and pepper to taste
INGREDIENTS
1
1
1/2
3
4
5
1
1/2
2
1
1
1
1
Wash the cilantro and remove the stems.
2
Roughly chop the tomatoes, onions, garlic, and jalapeno. Place the vegetables in the bowl of a food processor with the cilantro and process until the ingredients are slightly chunky. If you don't have a food processor, chop everything by hand.
3
Transfer the mixture to a large mixing bowl. Stir in the beans, black eyed peas, corn, green onions, olive oil and red wine vinegar.
4
Cover and refrigerate the dip for six hours, stirring occasionally. Season the dip with salt and pepper to taste just before serving.
Yield
1/2 cup
calories
93 kcal per serving
fat
4 grams
carbohydrates
12 grams
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