Black Eyed Pea Dip - AKA Texas Caviar (healthy)

By sheilaolim

Servings: 12 • Size: 1/3 cup • Old Points: 3 • Weight Watcher Points+: 3 pt
Calories: 107 • Fat: 4 g • Carb: 15 g • Fiber: 4 g • Protein: 4.5 g • Sugar: 1 g
Sodium: 65 mg • Cholest: 0 mg

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

Details

Adapted from skinnytaste.com

Preparation

Step 1

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.