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Texas Caviar

Total 1 hour and 15 minutes
Makes 8 to 10 servings
    • Two 15.5-ounce cans black-eyed peas
    • One 15.5-ounce can chickpeas
    • 1/2 cup roughly chopped drained pickled jalapeño slices
    • 1/2 cup diced red tomato
    • 1/4 cup diced red bell pepper
    • 1/4 cup thinly sliced green onions, white parts included
    • 2 tablespoons fresh lime juice
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly cracked black pepper
    • 3/4 cup diced avocado
    • Corn chips or griddled tortillas, for serving
    1. In a large colander, rinse the black-eyed peas and chickpeas with water, then allow the beans to drain.
    2. In a plastic container with a fitted lid, combine the jalapeño, tomato, bell pepper, green onions, lime juice, olive oil, salt, and black pepper. Stir gently to combine. Cover and place in the refrigerator for 1 hour.
    3. Before serving, top the dip with the avocado. Serve with corn chips or griddled tortillas.
    4. Store the dip in an airtight container in the refrigerator for 2 to 3 days, adding fresh avocado before each use.

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