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Corn and Black Eyed Pea Dip is a simple and flavorful dip for tortilla chips or sliced cucumbers. Made with simple ingredients, the delicious flavors combine to create a taste that makes you want more.
This corn and black bean recipe is a flavorful dip and relish. Made with simple ingredients, it is ready in 15 minutes, but the flavors are the best the next day.
Ingredients and Substitutions
This dip uses a can of black-eyed peas and cut corn. Cut up an onion and bell pepper. Add minced garlic and chopped jalapeno pepper for heat. Finish with a dressing of vinegar, oil, salt, and pepper.
Out of black eyed peas? Black beans would be a good substitute.
Using a red onion adds color, but a white onion will work fine.
I like using white wine vinegar because it is a mild-flavored vinegar. But white vinegar or even apple cider vinegar will work. You may want to adjust the amount to your taste.
Adding a chopped fresh tomato or a can of drained petite chopped tomatoes is a great addition.
Tips for Corn and Black Bean Dip
The flavors of this relish develop the longer the ingredients marinate in the dressing. Overnight in the fridge is perfect.
Also I like to finely chop the onion and bell pepper so the pieces are smaller or approximately equal in size to the beans and corn. This makes it easier to eat with a tortilla chip.
This recipe prepared makes 3 cups of dip. Double the amount of beans and corn if you are expecting a crowd.
Want more heat? Just double the amount of chopped jalapeno pepper.
How Long Can I Store the Dip
Storing overnight in the fridge is ideal, but you can keep this dip refrigerated for up to a week.
What Can I Serve With Corn and Black Bean Dip
This dip is great with tortilla chips. You might like serving as a relish with these recipes.
Looking for more easy, make-ahead appetizers? Check out these 40+ Winning Game Day Appetizers.