Rinse and drain the canned black-eyed peas under cold water. This step helps remove excess sodium and enhances the flavor.
In a large mixing bowl, add the rinsed black-eyed peas, crushed garlic, fresh lime juice, extra virgin olive oil, cumin, crushed red pepper flakes, and kosher salt. Stir gently to combine all the ingredients.
Fold in the cooked corn, quartered cherry tomatoes, diced red onion, chopped cilantro, and diced jalapeño (if using). Mix carefully to ensure all the ingredients are evenly distributed without mashing the peas.
Just before serving, gently fold in the diced avocado, allowing the creamy texture to enhance the dip.
For the best flavor, allow the dip to chill in the refrigerator for at least 30 minutes before serving. Serve with tortilla chips, fresh veggies, or use it as a topping for your favorite dishes.
