2 (14-ounce) cans black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
1 (14-ounce) can black beans, rinsed and drained, or 1½ cups cooked black beans
1½ cups fresh corn kernels (about 2 ears of corn), or 1 (14-ounce) can corn, drained
1½ cups chopped tomatoes (I used about 4 Roma tomatoes, about ¾ pound)
1 medium red, orange or yellow bell pepper
¾ cup chopped red onion (about ½ small red onion)
½ cup chopped cilantro, leaves and stems
1 to 2 jalapeños, ribs removed, seeded and finely chopped
1 avocado (optional)
⅓ cup olive oil
3 tablespoons red wine vinegar or lime juice
2 medium cloves garlic, pressed or minced
1 to 1½ teaspoons salt, to taste
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon maple syrup or honey
⅛ teaspoon red pepper flakes
Freshly ground black pepper, to taste
In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño. If you'll be including avocado, wait to dice it until you're ready to serve the dip, so it doesn't turn brown in the meantime.
In a cup, whisk together the dressing ingredients until emulsified. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. For best flavor, let the mixture marinate for at least 20 minutes before serving. If you're adding avocado, mix it in just before serving.
Serving suggestions: Don't forget the chips! I also like to turn this dip into a green salad by serving it on lettuce with a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas.
Storage suggestions: This dip keeps well in the refrigerator, covered, for around three days.