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Black Eyed Pea Dip or Salsa - I'm adding some California flavor to Mississippi Caviar, a classic Southern appetizer!

Black Eyed Pea Dip: California-Style Texas Caviar

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This black eyed pea dip also makes a great salad!

  • Total Time: 30 minutes
  • Yield: 10 1x


Units Scale
  • 16 ounces bag frozen black eyed peas
  • 2 teaspoons table salt
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt or to taste
  • black pepper to taste
  • 15 ounces can seasoned black beans drained and rinsed
  • 10 ounces can tomatoes with green chiles OR tomatoes with chipotle drained well
  • 11 ounces can whole kernel corn drained
  • 1 cup shredded cabbage very finely chopped (optional)
  • 2 jalapenos seeded and finely diced
  • juice of one lime 2-3 tbsp.
  • 1 ripe avocado diced (Do not dice until ready to serve.)
  • hot sauce or cayenne pepper to taste optional
  • Fritos and/or tortilla chips for dipping


  1. Place frozen beans in a medium saucepan and cover with water. Add table salt to the water, and bring to a boil uncovered. Reduce heat to medium-low, cover, and cook beans 30 minutes or until tender crisp. Drain and rinse with cold water when cooked.
  2. While beans cook, whisk together vinegar, olive oil, Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir in black beans, tomatoes, corn, cabbage, jalapeño, and lime juice. Stir in cooked and drained black eyed peas.
  3. Refrigerate pea dip without the avocado until ready to serve. (You can make it a day ahead of time if desired. Flavor will be better if you make it at least a few hours before serving.)
  4. When ready to serve, gently stir in the avocado, and add salt, pepper, or hot sauce to taste. Serve with chips for dipping.
  • Author: Andi
  • Cook Time: 30
  • Category: Appetizer
  • Cuisine: Southern