Black-eyed Pea Dip Smart Points: 2


For those of you who believe eating black eyed peas in the New Year will bring you luck (and we can certainly all use a little more luck) this healthy bean salad is for you! Whether you eat this as a salad or serve it as a dip with some baked chips, the zesty flavors in this salad is sure to turn you into a fan of black-eyed peas.

I tested this out on my friends this weekend and it got a thumbs up from everyone. The earthy taste of the beans are balanced with sweet corn, avocado, lime juice, garlic and cilantro to brighten them up. Wishing everyone a Happy New Year


Ingredients:

 15 oz canned no salt black eye peas  (Eden)
2 cloves garlic, crushed or minced
 3 tbsp fresh lime juice (from about  1 1/2 limes)
 1 tbsp extra virgin olive
 1 tsp cumin
 pinch crushed red pepper flakes
 1/2 tsp kosher salt
 1 cup cooked corn, fresh or frozen, thawed
 1 cup cherry tomatoes, quartered
 1/4 cup minced red onion, finely diced
 1/4 cup cilantro, chopped
1 jalapeño, seeded and diced (optional)
 1 medium avocado, diced


Directions:




















Rinse and drain the black eyed peas in a colander.

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.

Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.

Black Eyed Pea Dip
Skinnytaste.com
Servings: 12 • Size: 1/3 cup • Points +: 3 pts • Smart Points: 2
Calories: 107 • Fat: 4 g • Carb: 15 g • Fiber: 4 g • Protein: 4.5 g • Sugar: 1 g
Sodium: 65 mg • Cholest: 0 mg

Article Source: http://www.skinnytaste.com

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