Ingredients:

  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 can (15 oz / 425g) black-eyed peas, rinsed and drained
  • 1 can (15 oz / 425g) chickpeas, rinsed and drained
  • 1 cup (160g) frozen corn, thawed and drained
  • 1 red bell pepper, finely diced (approx. 1 cup / 150g)
  • 1 green bell pepper, finely diced (approx. 1 cup / 150g)
  • 1/2 cup (75g) red onion, finely diced
  • 2 jalapeños, seeded and minced (approx. 1/4 cup / 40g)
  • 1 cup (150g) cherry tomatoes, quartered
  • 1 large avocado, diced (approx. 1 cup / 150g)
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 2 tbsp (30ml) red wine vinegar
  • 1 tbsp (21g) honey
  • 1 tsp (2g) cumin
  • 1 tsp (5g) salt
  • 1/2 tsp (1g) black pepper
  • 1/4 tsp (0.5g) garlic powder

Instructions:

  1. Finely dice the red and green bell peppers, red onion, and jalapeños into uniform pieces (roughly 1/4 inch). Quarter the cherry tomatoes and dice the avocado. Place all chopped vegetables and the thawed corn into a large mixing bowl.
  2. In a small bowl or mason jar, combine the olive oil, lime juice, red wine vinegar, honey, cumin, salt, pepper, and garlic powder. Whisk vigorously for 60 seconds (or shake the jar) until the mixture is thick, glossy, and no longer separated.
  3. Pour the dressing over the bean and vegetable mixture. Using a large spoon or spatula, gently fold the ingredients together until everything is evenly coated. Carefully fold in the diced avocado and chopped cilantro last to prevent the avocado from breaking down.