My mother shared her family recipe for Southern-inspired “Mississippi Caviar” over the holidays. This bright, zesty dip is perfect for a party! I gave her original recipe a healthier update, by lowering the salt and oil, and pushing up the fresh flavors. Pair it with bean, lentil, sprouted grain, or tortilla chips for a wonderful crunch!
1 15-ounce can black-eyed peas, rinsed, drained
1 15-ounce can black beans, rinsed, drained
1 15-ounce can corn, drained
2 small plum tomatoes, diced
1 medium bell pepper (green, red, orange, or yellow), diced
3 cloves garlic, minced 1 small jalepeno pepper, finely diced
½ cup fresh cilantro, chopped
1 small onion, diced
1 lemon, juiced and zested
2 tablespoons white vinegar
1 ½ tablespoons extra virgin olive oil
¼ teaspoon paprika
½ teaspoon oregano
½ teaspoon cumin
¼ teaspoon kosher salt
1. Mix together peas, beans, corn, tomatoes, bell pepper, garlic, jalapeno, cilantro, and onion in a medium bowl.
2. Whisk together lemon juice and zest, vinegar, olive oil, paprika, oregano, cumin and salt. Toss into vegetable mixture.
3. Chill until serving time.
Note: Excellent served with chips or as an accompaniment with veggie sausage, home-fried potatoes, baked potatoes, Latin dishes, or whole grain chips and crackers.
Makes: 12 servings (about ½ cup each) -
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