A fresh and vibrant chip dip that's perfect for parties or snacking! This stuff is always a crowd favorite and it's the perfect thing to serve any time of year.
Ready in: 20minutes
1/4cup + 2 Tbsp olive oil
3Tbspred wine vinegar
2Tbspfresh lime juice
1 1/2tspminced garlic
1tspdried mexican oregano*
Salt and freshly ground black pepper(about 1/2 tsp of each)
1(14.5 oz) canblack eyed peas,drained and rinsed
1 (14.5 oz) canblack beans,drained and rinsed
1lbroma tomatoes,diced small (about 3 cups)
1 1/2cupsfrozen corn,thawed according to package instructions
1cupsmall diced green bell pepper
1large semi-firm but ripe Hass avocado,peeled, cored and diced
1/2cupchopped red onion,rinsed and drained to remove harsh bite
1jalapeno pepper,seeded and diced (optional)
Tortilla chips, for serving
In a mixing bowl or jar whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano and season with salt and pepper to taste.
Add all salsa ingredients to a mixing bowl pour dressing over top and toss to evenly coat. Preferably let rest in refrigerator 30 minutes then toss once more just before serving. Serve with tortilla chips.
Recipe source: Cooking Classy
*Crush oregano before measuring if it's bigger leaves. Regular Italian oregano will work as well if you can't find Mexican.