I remember the first time I ever had this – I was in Saratoga Springs for a reunion with my college roommates. We were staying at one of the girl’s parents’ house who also happens to be a fantastic chef and an even better hostess – we were never without food or drink. My kind of vacation! After swimming in the pool and then lounging in the hot tub, Mrs. Host (as I’ll call her) brought out this dip and I’ve been obsessed ever since and I know you will be too.

It’s so versatile and everyone that has it absolutely loves it so it’s a great dish to bring to a party or have around when you have guests over. In addition to a dip, I’ve found a few ways to serve it:

• As a side dish with fish, chicken or beef
• As a salsa for tacos, burritos or quesadillas
• As a topping for scrambled eggs or an omelette
• As a salad on its own with crumbled feta

Here’s how you make it (8 side servings)

• Whisk together 1/3 cup olive oil, 3 tbsp red wine vinegar, 1 tsp cumin, 1 tsp salt, 1/2 cup finely chopped cilantro and 2 crushed garlic gloves – set aside
• Mix together 2 cans black-eye peas, 1 can black beans, 2 cans corn (all 14 oz, all drained/rinsed beforehand), 1 cup chopped Roma tomatoes, 3/4 cup chopped red onion and 2 diced jalapenos (seeded if you want less heat)
• Mix in the dressing and add in 2 chopped avocados with a squeeze of fresh lime juice or red wine vinegar right before serving

Ingredients:

1/3 cup olive oil

3 tbsp red wine vinegar

1 tsp cumin

1 tsp salt

1/2 cup finely chopped cilantro

2 garlic gloves, crushed

2 cans black-eyed peas (14 oz)

1 can black beans (14 oz)

2 cans corns (14 oz)

1 cup chopped Roma tomatoes (or any tomato variety)

3/4 cup chopped red onion

2 diced jalapenos (seeds removed if you want less heat)

2 diced avocados

squeeze of fresh lime juice

Let me know what you think – you can always switch up the kind of beans/spices/veggies but it’s a fantastic recipe to have in your back pocket for the next potluck. Eat up and enjoy!

CHH