Ingredients:

  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 can (15 oz / 425g) black-eyed peas, rinsed and drained
  • 1 cup (165g) frozen corn, thawed
  • 1 red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/4 cup (40g) fresh cilantro, chopped
  • 2 tbsp (30g) jalapeño, seeded and minced
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (21g) honey
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Dice the red onion, bell pepper, and jalapeño into uniform 1/4-inch pieces. Place these, along with the drained beans and corn, into a large mixing bowl.
  2. In a small bowl or mason jar, combine the olive oil, lime juice, apple cider vinegar, honey, cumin, salt, and pepper. Whisk vigorously or shake until the dressing is fully emulsified and the honey has dissolved.
  3. Pour the vinaigrette over the bean mixture. Using a large spoon or spatula, gently fold the ingredients together until every bean is glistening and evenly coated.
  4. Stir in the chopped cilantro last to keep the leaves from bruising. Chill for 30 minutes for peak flavor before serving.