1 Chop up the bell pepper and tomato into pieces about the size of a bean.
2 Add the black-eyed peas to a large bowl and smash them just a little bit. You want roughly
one-third of them smashed up; the rest can stay whole. This just adds an extra creaminess to
the dip, but you can skip it if you are over the whole mashed bean thing.
3 Mix in the pepper and tomato and everything else, stir, and taste. Easy. Add more lime juice
or salt if you think it needs it. Serve this as a dip or over some greens for a bomb-ass
salad.
Two 15-ounce cans if you really don’t like saving money.
That should be about 1 cob’s worth. Sigh.