Salsa-like bean dip best served with Frito-Lay brand "Scooper" chips.
I recommend doubling this recipe.
2 Tbsp red wine vinegar
2 Tsp Hot sauce
1½ Tsp salad oil
1-2 cloves garlic, minced
⅛ Tsp black pepper
pinch of salt to taste
1 Large, ripe avocado
1 15oz can of black-eyed peas
1 11oz can of kernel corn
½ of a medium purple onion, diced
4-5 green onions, chopped
⅔ cup of chopped cilantro
5-6 Roma tomatoes, seeded & chopped
½ each red, yellow & orange bell pepper, diced
No nutrition information available
In a medium bowl, mix vinegar, hot sauce, oil, garlic, salt and pepper. Peel and cut avocado into ½" cubes-add to vinegar mixture. Mix gently to coat (the vinegar's acid will keep avocado from turning brown). Set aside. Drain and rinse peas and corn. Add peas, corn, onion, cilantro, tomatoes, and peppers to vinegar mixture. Mix gently to coat. Correct seasoning to taste by adding extra hot sauce for a bit more kick.
Best made 1-2 hours ahead to mingle flavors. Dip will keep for 2 days in refrigerator.