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
Wash the cilantro and remove the stems.
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.
Transfer the mixture to a large mixing bowl. Stir in the beans, black eyed peas, corn, green onions, olive oil and red wine vinegar.
Cover and refrigerate the dip for six hours, stirring occasionally. Season the dip with salt and pepper to taste just before serving.
93 kcal per serving
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