Megan’s Video: Gluten-Free, Dairy-Free Black-Eyed Pea Salsa Dip
On Allergic Living, readers turn to mom of four Megan Lavin for her always insightful allergy parenting advice. But in her latest episode of the Megan’s Minute video series, she displays her also well-known prowess as an allergy-friendly recipe creator.
In this video, Megan walks us through how to make her Black-Eyed Pea Salsa Dip, and of course, sprinkles in some invaluable tips for bringing it along to parties. That way, allergic guests, like her eldest son, get the fun of joining the socializing, but can do so safely.
Megan describes in the video how this delicious, colorful salsa (see recipe below) is the perfect choice to take along to a Super Bowl gathering. But honestly, her Black-Eyed Pea Salsa Dip would also be a hit as a summer barbecue appetizer or for any TV sports or movie night.
This Dip’s Ingredient Tips
“This recipe is as easy as measuring, chopping a few things and stirring,” notes Megan as she walks us through the steps on video. Also, don’t miss her helpful ideas at the end for keeping her son with multiple food allergies safe, once at a party.
A few points on her dip’s ingredients. Megan says that one ingredient is store-bought and makes a difference. It’s the Try Me brand’s Tiger Sauce Original Hot Sauce (this is not sponsored). She likes that it adds some appealing tang, without getting too spicy. It does contain one top allergen – fish (anchovy).
In terms of recipe substitutions, Megan notes that some people don’t consider a dip a salsa, unless it’s got fresh tomatoes. She says it will work just fine to add a chopped medium-sized tomato. Similarly, she finds that some people like to add a can of black beans as well to the mixture. The recipe uses cilantro, which some of us love, though others don’t. The dip remains great without it, if you’re not a fan.
You will need to let this bright appetizer marinate, so be sure to allow a minimum of four hours for that.
“This is my son’s favorite dip,” says Megan, who makes her Black-Eyed Pea Salsa Dip at the very least for Super Bowl and New Year’s Eve.
Gluten-Free, Dairy-Free Black-Eyed Pea Salsa Dip
Recipe and Photos: Megan Lavin
Free of: 8 of 9 top allergens and gluten (contains fish)
Ingredients for Black-Eyed Pea Salsa Dip
- 1 15.5 oz can black-eyed peas, drained
- 1 15.25 oz can sweet corn, drained
- 1 red bell pepper, chopped
- 1/3 of a red onion, diced
- 1/2 cup granulated sugar
- 1/2 cup white vinegar
- 1/2 cup olive oil
- 1/8 cup Tiger Sauce (contains anchovy)
- 3/4 cup fresh cilantro, chopped (optional)
- 1 avocado
- Tortilla chips (allergy-friendly brand)
Instructions for Black-Eyed Pea Salsa Dip
- In a large mixing bowl, add all of the ingredients, except the cilantro and avocado. Stir and cover the bowl with plastic wrap. Marinate the salsa for 4 hours or overnight.
- When ready to serve, drain 95% of the liquid in the bowl, keeping just enough liquid so it doesn”t dry out. Or, the second option is not to drain if you prefer more liquid.
- Now chop the cilantro and add to the bowl. Likewise, chop the avocado and add it, too. Stir the mixture well.
- Serve alongside your favorite allergy-friendly tortilla chips. Leftovers can keep 1-2 days in an airtight container in the fridge. Enjoy!
More Megan’s Minute Videos:
Megan’s Allergy-Friendly Taco Salad
Parent-Free with Food Allergies on Soccer Trip
Megan Tests Out Dairy-Free Whipping Creams
Allergy Mom’s Dining Out Boot Camp to Prepare Allergic Son
Our First Cruise with Food Allergies was a Hit
Easy School Lunches with Food Allergies
My Food Allergy Tween Masters School Lunch
Going to Birthday Parties
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