A colorful, crowd-pleasing dip loaded with beans, corn, avocado, and fresh veggies, tossed in a bright dressing built on our Koroneiki Extra Virgin Olive Oil and Organic Red Wine Vinegar. Make it ahead, serve with tortilla chips, and watch it disappear at any gathering.
Ingredients
For the Dressing:
- ⅓ cup Koroneiki EVOO
- ¼ cup Organic Red Wine Vinegar
- 4 garlic cloves, minced
- 1 tablespoon honey
- Salt and Pepper to taste
For the Salad:
- 3 cherry tomatoes, diced or halved
- ½ red onion, diced
- 1(15-ounce) can black beans, rinsed
- 1(15-ounce) can black-eyed peas, rinsed
- 1½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
- 1 bell pepper, seeded and diced
- 1 jalapeño, diced
- 1 avocado, diced
- ½ cup chopped cilantro
- Tortilla chips and quartered limes, for serving
Instructions
- Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, honey, salt and pepper to combine.
- Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, avocado and cilantro. Toss to combine and season with salt and pepper to taste. Cover and refrigerate for 2 hours before serving.
