Ingredients:
- 1 can black beans, drained and rinsed
- 1 can black-eyed peas, drained and rinsed
- 1 can sweet corn, drained, or 1 1/2 cups fresh grilled corn
- 1 cup cherry tomatoes, quartered
- 1 red bell pepper, diced
- 1 orange or yellow bell pepper, diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1 avocado, diced
- 1/3 cup fresh cilantro, chopped
Dressing:
- 1/4 cup olive oil
- 3 tbsp lime juice
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
Directions:
- In a large bowl, combine black beans, black-eyed peas, corn, tomatoes, bell peppers, red onion, jalapeño, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, vinegar, honey, chili powder, cumin, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss gently.
- Fold in the avocado last so it doesn’t get mashed.
- Chill for 20 to 30 minutes before serving.
Serve with tortilla chips, grilled chicken, tacos, or as a fresh summer side.
