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Black Eyed Pea Dip: California-Style Texas Caviar

Andi Gleeson
  • 30 minutes
  • Serves 10

INGREDIENTS

16 oz

bag frozen black eyed peas

2 tsp

table salt

1/3 cup

red wine vinegar

1/3 cup

olive oil

2 tsp

Italian seasoning

1/2 tsp

onion powder

1/2 tsp

garlic powder

1 tsp

kosher salt (or to taste)

black pepper (to taste)

15 oz

can seasoned black beans (drained and rinsed)

10 oz

can tomatoes with green chiles OR tomatoes with chipotle (drained well)

11 oz

can whole kernel corn (drained)

1 cup

shredded cabbage (very finely chopped (optional))

2

jalapenos (seeded and finely diced)

juice of one lime (2-3 tbsp.)

1

ripe avocado (diced (Do not dice until ready to serve.))

hot sauce or cayenne pepper to taste (optional)

Fritos and/or tortilla chips for dipping