Ingredients:

  • 15 oz Canned Black-Eyed Peas, rinsed and drained
  • 15 oz Canned Black Beans, rinsed and drained
  • 1.5 cups Sweet Corn (fresh, frozen, or canned)
  • 1 lb Roma Tomatoes, seeded and diced
  • 1 large Orange Bell Pepper, finely diced
  • 1/2 cup Red Onion, finely minced
  • 1/3 cup Fresh Cilantro, stems removed and chopped
  • 2 Jalapeños, deseeded and minced
  • 4 oz Neufchâtel Cheese, softened
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lime Juice
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Honey

Instructions:

  1. Drain and rinse the black beans and black-eyed peas thoroughly in a fine-mesh strainer; let air-dry for 5 minutes. Seed the tomatoes and pat dry with paper towels to prevent excess moisture.
  2. In a small mixing bowl, whisk together the softened Neufchâtel cheese, olive oil, lime juice, apple cider vinegar, garlic powder, cumin, and honey until the emulsion is smooth and aerated.
  3. In a large bowl, combine the dried beans, corn, diced tomatoes, bell pepper, red onion, cilantro, and minced jalapeños.
  4. Pour the creamy dressing over the vegetable mixture and fold gently until all ingredients are evenly coated.
  5. Allow the dip to rest for at least 30 minutes before serving to allow the flavors to marinate and penetrate the legumes.