Ingredients

For the dressing:

• 1/4 cup red wine vinegar
• 1 medium garlic clove, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil

For the dip:

• 2 medium cobs white corn (about 1 pound), shucked
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 2 Pickled Jalapeños, stems removed and finely chopped
• 1 medium Roma tomato, seeded and cut into small dice
• 3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice
• 1/2 cup small dice white onion

To serve:

• 2 tablespoons finely chopped fresh cilantro
• Tortilla chips

Description

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