Ingredients
1/4
cup olive oil
2
tablespoons fresh lime juice
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
1
cup chopped red bell pepper
2
medium jalapeño chiles, seeded, finely chopped (1/4 cup)
2
cans (15 oz each) black-eyed peas, drained
1
can (11 oz) whole kernel sweet corn, drained
2
tablespoons chopped fresh cilantro
Corn chips or tortilla chips, if desired
Preparation
In large bowl, stir oil, lime juice, garlic, salt and pepper. Stir in bell pepper, jalapeño, black-eyed peas, corn and cilantro. Cover; refrigerate 2 hours or overnight. Serve with chips.
