Description

Serve this appetizing dip at pot lucks, outdoor parties and gatherings. It is so good, everyone will ask for the recipe if they don't already have it.

Ingredients

• 14.5 oz. can black beans, drained and rinsed
• 14.5 oz. can black-eyed peas, drained and rinsed
• 7 oz. can white shoepeg corn or favorite corn, drained and rinsed
• 4 Roma tomatoes, diced and seeds removed
• 3 ripe, firm avocados, diced
• 4 green onions, thinly sliced (or half of a purple onion, diced)
• 3 garlic cloves, minced
• 1/2 c. zesty Italian dressing
• 1/2 bunch cilantro, chopped finely
• freshly squeezed juice from 1-2 limes
• freshly ground black pepper, to taste
• salt, to taste
• tortilla chips, for dipping

Steps

1. Drain and rinse black eyed peas, black beans, and corn. Place in a large bowl.
2. Wash tomatoes and onions. Slice the green onions finely; add to the bowl. Dice tomatoes, removing seeds and insides to make sure that there isn't too much liquid in the dip. Put the diced tomatoes and cilantro in the bowl.
3. Dice the avocado; squeeze a little lime juice over the avocados so they don't brown quickly. Squeeze the remaining lime juice into the bowl. Add minced garlic. Add the Italian dressing; stir to coat. Add salt and pepper, to taste.