Ingredients:

  • 1 can (15 oz) black-eyed peas, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1.5 cups sweet corn, canned (drained) or frozen (thawed)
  • 3 Roma tomatoes, seeded and finely diced
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 0.5 large red onion, finely minced
  • 2 jalapeño peppers, deseeded and minced
  • 0.5 cup fresh cilantro, finely chopped
  • 0.33 cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 2 tbsp red wine vinegar
  • 1 tbsp sugar or honey
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Wash and dry all fresh vegetables. Dice the peppers, onions, and tomatoes into uniform 1/4 inch bite-sized pieces.
  2. Thoroughly rinse the black-eyed peas, black beans, and corn in a colander. Shake off excess moisture to prevent a watery dip.
  3. In a small jar or bowl, whisk together the olive oil, lime juice, vinegar, sugar, cumin, and garlic powder until emulsified.
  4. Place all prepared beans and vegetables into a large mixing bowl. Pour the dressing over the top and fold gently to coat.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to marinate and the beans to absorb the vinaigrette.
  6. Give the salad a quick toss before serving. Taste and add salt, pepper, or additional lime juice if desired.