Black-Eyed Pea Dip

Adapted (and made healthier) from Paula Deen



  • 2 (15 oz) cans drained black eyed peas
  • 1 (15 oz) can drained whole kernel corn
  • 1 (10 oz) can chopped spicy canned tomatoes (eg. Rotel)
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 2 to 3 tablespoons chopped fresh jalapeño peppers
  • 1/4 cup chopped yellow onion
  • 1 (4 oz) jar chopped and drained pimentos
  • Baked tortilla chips for serving


  • 1/4 cup red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dijon mustard
  • pinch of sugar
  • pinch of dried oregano
  • 1/4 cup olive oil
  • 1/4 cup canola oil


  1. In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green and jalapeño peppers, onion and pimentos.
  2. In a container with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano and olive and vegetable oils. Shake until the ingredients are blended.
  3. Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate for at least 2 hours or overnight

Serves 14

Nutrition Information

  • Calories: 140
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Carbohydrate: 13g
  • Fiber: 2g
  • Protein: 3g

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