Y’all ready for the Superbowl?  I am bringing this tasty Black Eyed Pea Dip and Orange Sherbert Mimosas to the Superbowl Party.  I will post the Mimosa recipe tomorrow.


1 (16 oz.) can black-eyed peas, rinsed and drained, 1 (8 oz.) can black beans, rinsed and drained, 1 (8 oz.) can white whole kernel corn, rinsed and drained, 1 (4 oz.) can navy beans, rinsed and drained, 1/4 cup green bell pepper, finely diced,  1/4 cup celery, finely diced,  1/2 cup purple onions, finely diced, 2 teaspoons ground cumin, 1 1/4 teaspoon seasoning salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon black pepper, 2 cloves garlic, minced, 1 jalapeno pepper, leave in seeds, finely diced, 1/4  cup cilantro, finely chopped, 1/4 cup Italian salad dressing, 3 small firm Roma tomatoes, 1/2 cup cantaloupe diced, 1 large avocado diced.

Rinse and drain black-eyed peas, black beans, and corn.  Pour the peas, beans, and corn into a bowl, mix well be careful not to mash the vegetables.  Add remaining ingredients to the bowl.  Toss until everything is well blended.  Serve with toasted pita bread wedges and corn chips.

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