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A vibrant bowl of black-eyed pea salad, a perfect choice for New Years Eve Appetizers, mixed with corn and peppers.

Black Bean and Black-Eyed Pea Caviar Dip

This recipe makes a fresh, flavorful dip perfect for parties. It combines black beans, black-eyed peas, and fresh vegetables with a simple lime dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For The Dressing
  • 1/4 cup olive oil
  • 1 tablespoon lime zest
  • 4 tablespoons lime juice, freshly squeezed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika, sweet or smoked
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon honey
  • 2 cloves garlic, minced
For The Caviar Dip
  • 1 can black beans, 15-oz can, drained and rinsed
  • 1 can black eyed peas, 15-oz can, drained and rinsed
  • 1/2 cup corn kernels, frozen (and thawed), canned (and drained) or fresh corn would all work
  • 3 scallions, both white and green parts are chopped
  • 1/3 cup red onion, chopped finely or diced
  • 1 red bell peppers, chopped (approx. 1/2 cup)
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 cup cherry tomatoes, sliced thinly
  • 1/2 avocado, ripe – cut into small cubes
  • 1/2 cup fresh cilantro, rinsed and chopped
To Serve With (Optional)
  • 1 Your favorite hot Sauce
  • 1 Tortilla Chips

Equipment

  • Large mixing bowl
  • Small bowl or jar for dressing

Method
 

  1. Prepare the dressing. In a small bowl or jar, whisk together the olive oil, lime zest, lime juice, cumin, paprika, salt, honey, and minced garlic until well combined.
  2. Prepare the dip ingredients. Drain and rinse the black beans and black-eyed peas. Chop the scallions, red onion, red bell pepper, and jalapeno. Slice the cherry tomatoes thinly.
  3. Combine the main ingredients. In a large mixing bowl, combine the beans, peas, corn, scallions, red onion, red bell pepper, jalapeno, cherry tomatoes, and cilantro.
  4. Dress the mixture. Pour the prepared dressing over the bean and vegetable mixture. Gently fold everything together until the ingredients are evenly coated.
  5. Add the avocado. Just before serving, gently fold in the cubed avocado. Avoid overmixing to keep the avocado pieces intact.
  6. Serve the dip. Serve immediately with tortilla chips or your preferred dipping item. Offer hot sauce on the side if desired.

Notes

You can make the dressing and chop all the vegetables up to 24 hours ahead of time. Store them separately in the refrigerator. Combine everything, including the avocado, about 1 hour before you plan to serve for the best texture.