Ingredients:

  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 can (15 oz / 425g) black-eyed peas, rinsed and drained
  • 1 cup (160g) frozen corn, thawed
  • 1 large (150g) ripe avocado, diced
  • 1 cup (150g) red bell pepper, finely diced
  • 1 cup (150g) English cucumber, diced
  • 1/2 cup (75g) red onion, finely minced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 jalapeños (30g), seeded and minced
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (15ml) honey
  • 1 tsp (5g) cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the black beans and black-eyed peas under cold running water using a fine-mesh colander until the water runs clear. Place them into a large mixing bowl along with the thawed corn.
  2. Add the diced red pepper, cucumber, red onion, jalapeños, and cilantro to the bowl. Stir gently to distribute the vegetables evenly.
  3. In a small jar or bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper until the dressing is velvety and well-combined. Pour the dressing over the vegetable mixture and fold gently.
  4. Gently fold in the diced avocado last using a sweeping motion to ensure the avocado chunks remain intact.