A Tex-Mex appetizer dip, closer to pico de gallo than salsa. It’s lactose-free, gluten-free, vegetarian, requires zero cooking, and makes a giant bowlful in less than 20 minutes. Since it’s a dip, it’s forgiving and adaptable to whatever you have on hand (I have canned corn, not frozen corn!) and your taste (don’t want cilantro? use parsley! want to add black olives? go for it, crazy!). Feeds a party, fast. What’s not to like?
Adapted from lots of recipes over time
Makes: One large bowl
Takes: 20 minutes
1/2 bunch fresh cilantro (about 1 cup, diced)
1 bell pepper
1 red onion
1 can black-eyed peas
1 can black beans
1 can great northern beans
1 can diced tomatoes (pick your favorite variety: plain, garlic, fire-roasted, etc.)
1 small can diced green chiles
1/2 bag frozen corn (about 1 cup), thawed
1 cup (8 oz.) Italian dressing (remember to read the label, if cooking for dietary restrictions)
1/2 fresh lime, juiced (optional)
1 tbsp cumin
salt and pepper
Tortilla chips (suggested)
You’re going to prep the ingredients, add them all to the same bowl, and then stir it all together — that’s all there is to this, so grab a fairly large mixing bowl to start.
Dice the pepper and onion, and add to the mixing bowl. Drain and rinse all three cans of beans, then add to the bowl. Drain most of the liquid out of the tomatoes and chiles then add them, and the thawed corn, to the bowl. Add the Italian dressing, lime juice (if using) cumin, and a sprinkling of salt and pepper. Stir to combine, and add more seasonings to taste.
If you’re making this a day (or many hours) ahead of time, cover the bowl and stick it in the fridge to marinate itself. Within an hour or so of serving, dice up the avocado and cilantro and stir them into the bowl, too, with everything else. Add more seasonings, to taste.
Serve with tortilla chips. When you have leftovers, spoon it into tacos, over meat, on top of a salad, or slightly warmed and mixed into eggs for a tex-mex breakfast.