Ingredients
Main Ingredients
- 1 (15-ounce can) black beans, drained and rinsed
- 1 (15-ounce can) black eyed peas, drained and rinsed
- 4 Roma tomatoes, seeded and diced
- 2 cups sweet corn (from frozen, canned, or grilled)
- 1 green bell pepper, diced
- 1 large avocado, diced
- 1 jalapeno pepper, seeded and diced
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
Dressing Ingredients
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon honey
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
Instructions
- Combine the ingredients: In a large mixing bowl, add the black beans, black eyed peas, diced Roma tomatoes, sweet corn, green bell pepper, diced avocado, jalapeno pepper, diced red onion, and chopped fresh cilantro. Mix gently to combine all ingredients evenly without mashing the avocado.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, minced garlic, kosher salt, ground cumin, and ground black pepper until the ingredients emulsify into a smooth dressing.
- Stir together: Pour the prepared dressing over the mixed ingredients in the large bowl. Stir gently but thoroughly to ensure all ingredients are coated evenly with the dressing. Serve immediately or refrigerate to allow flavors to meld.
Notes
- You can substitute fresh corn with frozen or canned corn depending on availability.
- For a spicy kick, keep some jalapeno seeds; remove seeds to reduce heat.
- Best served fresh; avocado browns quickly so consume within 24 hours.
- This dish can be served as a salad, dip with chips, or a side for grilled meats.
- To make it vegan, ensure honey is substituted with maple syrup or agave nectar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American Southwestern
- Diet: Gluten Free
