Ingredients:

  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) black-eyed peas, drained and rinsed
  • 1 cup (160g) canned sweet corn, drained
  • 1 can (10 oz / 283g) Rotel (diced tomatoes and green chilies), drained
  • 1/2 cup (75g) red onion, finely diced
  • 1 red bell pepper (150g), finely diced
  • 1 jalapeño (10g), seeded and minced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (120g) sour cream
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Dice the red onion, bell pepper, and jalapeño into uniform, small pieces. Place these in a large mixing bowl along with the drained black beans, black-eyed peas, corn, and Rotel.
  2. In a medium bowl, combine the softened cream cheese and sour cream. Whisk vigorously until the texture is velvety and no lumps remain.
  3. Stir the lime juice, garlic powder, cumin, salt, and pepper into the cream mixture until the dressing is a uniform, pale gold color.
  4. Pour the creamy dressing over the vegetable mixture. Using a rubber spatula, gently fold the ingredients together until every bean and pepper is thoroughly coated.
  5. Stir in the fresh cilantro last to keep the leaves bright green and intact.