Ingredients:

  • 1 can (15 oz) black-eyed peas, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 can (10 oz) Rotel (diced tomatoes and green chilies), drained
  • 1 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely minced
  • 1 cup cucumber, seeded and diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeno, seeded and minced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Rinse the black eyed peas and black beans in a colander under cold running water until the foam disappears.
  2. Pat the beans dry with a paper towel.
  3. Combine the beans, thawed corn, drained Rotel, diced bell pepper, red onion, cucumber, jalapeno, and cilantro in a large bowl.
  4. Pour the olive oil, lime juice, red wine vinegar, honey, garlic powder, salt, and pepper into a mason jar.
  5. Shake the jar vigorously for 30 seconds until the mixture is emulsified and gold in color.
  6. Pour the dressing over the vegetable mix.
  7. Gently fold the ingredients together using a spoon until every bean is glistening.
  8. Let it sit for 10 minutes before serving to let the flavors meld.