Ingredients:

  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup diced red bell pepper
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 8 oz cream cheese, softened
  • 1 can (10 oz) Rotel (diced tomatoes and green chilies), undrained
  • 2 tbsp lime juice
  • 1 tbsp red wine vinegar
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large mixing bowl, combine the rinsed black-eyed peas, black beans, thawed corn, and diced red bell pepper.
  2. Add the red onion, minced jalapeño, and chopped cilantro to the bowl and stir gently to distribute the ingredients evenly.
  3. In a medium bowl, beat the softened cream cheese until smooth.
  4. Gradually whisk the undrained Rotel, lime juice, red wine vinegar, garlic powder, cumin, salt, and pepper into the cream cheese until the dressing is velvety.
  5. Pour the creamy dressing over the bean and vegetable mixture and gently fold together using a silicone spatula until all ingredients are evenly coated.