Description
A vibrant, flavorful American appetizer featuring beans, corn, and a tangy lime-sour cream dressing. Perfect for gatherings, this chilled dip balances sweet, spicy, and fresh herbs for a light yet satisfying treat.
Ingredients
1 (15-ounce) can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned), thawed if frozen
1 (15-ounce) can black-eyed peas, rinsed and drained
1/4 cup red onion, finely diced
1/2 cup bell pepper, diced (any color)
1 jalapeño, seeded and minced (optional)
1/4 cup cilantro, chopped
1 cup sour cream (low-fat preferred)
Juice of 1–2 limes (about 2–3 tablespoons)
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
Pinch of black pepper
Salt to taste (optional)
Instructions
Rinse and drain black beans and black-eyed peas thoroughly
Thaw corn if using frozen and drain excess moisture
Finely dice red onion, bell pepper, and jalapeño (if using)
Chop cilantro and set aside
Mix beans, corn, onion, bell pepper, and jalapeño in a large bowl
In a separate bowl, combine sour cream, lime juice, cumin, smoked paprika, black pepper, and salt
Fold dressing into bean-vessel mixture until fully coated
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld
Notes
Use low-sodium beans for a salt-free option
Roasted corn adds a smoky depth
Pinto beans or navy beans can substitute black beans
White/yellow onion yields a milder flavor
Add bell pepper and jalapeño for extra crunch and spice
Serve chilled with tortilla chips, rice cakes, or fresh vegetables
- Prep Time: 20
- Category: LUNCHES
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 110
- Sugar: 5g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg