Saturday, September 24, 2011
My dear friend Beth brought this yummy chunky dip to a going away party we had before moving to Okinawa. I loved the fresh flavors and the mix of black eyed peas, avocado, corn, cilantro, and green onions.
About two months after first trying Beth's, I made it for our neighborhood Labor Day picnic because it's a perfect side dish for large gatherings. Even better, it takes less than ten minutes to make!
From Beth - thanks sweet friend!
2 cans of black-eyed peas, washed and drained
1 can white corn, drained
2/3 cup green onions, chopped
2/3 cup cilantro, chopped
2 avocados, chopped
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and pepper to taste
Mix black-eyed peas, corn, green onions, cilantro, and avocado in a large bowl.
Whisk together red wine vinegar and olive oil. Season to taste with salt and pepper.
Pour on the olive oil/vinegar combination. Allow to marinate about ten minutes before serving with tortilla chips.