Black-Eyed Pea Dip

Black-Eyed Pea Dip
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Black-Eyed Pea Dip
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
For the Salad
  • 1 15-ounce can black-eyed peas no salt added, drained
  • 3/4 cup frozen corn
  • 1 medium tomato diced
  • 1/2 whole red bell pepper diced
  • 1/2 whole green bell pepper diced
  • 1/2 medium Vidalia onion diced
  • 1 medium jalapeño minced (remove seeds + white membrane to reduce spiciness to your liking)
For the Dressing
  • 1 tablespoon regular Dijon mustard
  • 1/4 cup vinegar
  • 1/2 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 tablespoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  1. In a medium bowl, combine the black-eye peas, corn, tomato, bell peppers, onion and jalapeño.
  2. In a small bowl, whisk together the mustard and vinegar. Slowly whisk in the olive oil. Add the Italian seasoning, black pepper, onion powder and garlic powder and whisk until well combined.
  3. Add the dressing to the dip and toss to combine. Serve immediately or chill in refrigerator. May be made 1 day in advance.
Recipe Notes

Nutrition Facts
Black-Eyed Pea Dip
Amount Per Serving
Calories 370 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 429mg 18%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Sugars 4g
Protein 6g 12%
Vitamin A 17%
Vitamin C 70%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Chef's Note: If using dried black-eyed peas, cook according to package directions and allow to cool. Use about 2 cups cooked black-eyed peas in the recipe above.

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