This is a hearty and healthy make ahead dip. Great for entertaining friends and family! Inexpensive and filled with superb nutrients. Perfect for students or anyone on a budget. I recommend choosing organic ingredients as much as possible. All of these organic ingredients are readily available at grocery stores.
1/2 clove grated garlic
1 large (15 oz) can back-eyed beans(peas) -rinsed and drain well
225 grams roma or plum tomatoes diced 1/4 inch pieces
1/2 cup chopped green onions
1 yellow pepper, finely chopped
1 jalapeno, finely chopped
1 cup canned corn -rinsed and drained well- (can be substituted with frozen or fresh corn)
1 avocado, diced into 1/2 inch pieces
1 cup diced frozen or fresh mango (optional)-be sure to dice frozen mango first and let it thaw
1/2 cups chopped cilantro
3 fl oz lime juice
1 tbsp extra virgin olive oil
kosher salt and pepper to taste
Place first 7 ingredients in a bowl
Whisk together lime juice, garlic, salt and pepper to taste ( I use 1/2 tsp of each). Pour over the ingredients in the bowl.
Add avocado, mango and cilantro, gently toss.
Refrigerate for 1 to 2 hours and serve with your favourite baked tortilla chips.