Ingredients
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) black-eyed peas, rinsed and drained
1.5 cups frozen corn, thawed (or fresh corn)
2 large Roma tomatoes, diced
1 red bell pepper, finely diced
1/2 red onion, finely diced
1 jalapeño, seeded and minced
1/3 cup fresh cilantro, chopped
2 ripe avocados, diced
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon honey or agave
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste
Instructions
Step 1: In a large mixing bowl, combine the rinsed black beans, black-eyed peas, corn, diced tomatoes, bell pepper, red onion, jalapeño, and cilantro.
Step 2: In a small separate jar or bowl, whisk together the olive oil, lime juice, red wine vinegar, honey, cumin, and chili powder until well emulsified.
Step 3: Pour the dressing over the bean and vegetable mixture. Toss gently to ensure everything is evenly coated.
Step 4: For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 5: Just before serving, gently fold in the diced avocado to ensure it stays fresh and green.
Step 6: Taste and add more salt, pepper, or lime juice if needed. Serve with your favorite tortilla chips.
Notes
To keep the avocado green longer, toss the diced avocado in a little extra lime juice before adding it to the bowl.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Drinks, Snacks & Holiday Treats
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 4g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
