SWEET CORN AND BLACK-EYED PEA DIP

yields 4 TO 6, ABOUT 5 cup

ingredients

• 1 red bell pepper
• 1 small tomato
• 3 cup cooked black-eyed peas
• 1 cup raw corn kernels
• 1/2 cup sliced green onions
• 1/3 cup cilantro
• 2 clove garlic
• 1 jalapeño, minced
• 2 TBL olive oil
• 2 TBL lime juice
• 2 TBL red wine vinegar
• 1/4 tsp ground cumin
• 1/4 tsp salt

Instructions

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.

Modifications

Two 15-ounce cans if you really don’t like saving money.

That should be about 1 cob’s worth. Sigh.

• Recipe