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) frozen corn, thawed
  • 2 cups (300g) cherry tomatoes, quartered
  • 1 large (150g) red bell pepper, finely diced
  • 1 medium (110g) red onion, finely diced
  • 1 medium (50g) jalapeño, seeded and minced
  • 1/2 cup (15g) fresh cilantro, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) chili powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Dice the red onion, bell pepper, and jalapeño into uniform, small pieces (roughly 1/4 inch). Quarter the cherry tomatoes and chop the cilantro.
  2. In a small bowl or directly in the bottom of your large mixing bowl, whisk together the olive oil, lime juice, apple cider vinegar, cumin, chili powder, salt, and pepper until the dressing looks cohesive and slightly thickened.
  3. Fold in the drained black beans, black-eyed peas, and corn, stirring until every legume is coated in the dressing.
  4. Gently fold in the diced peppers, onion, tomatoes, and jalapeño.
  5. Finish by folding in the fresh cilantro just before serving to maintain its bright green color.