Ingredients
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1 (15 oz) can black beans, rinsed and drained
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1 (15 oz) can black-eyed peas, rinsed and drained
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1 cup diced tomatoes (Roma or cherry tomatoes)
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1 cup corn kernels (fresh, canned, or thawed from frozen)
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¾ cup diced orange bell pepper
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½ cup finely diced red onion
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1 jalapeño, seeded and finely diced (optional)
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1 avocado, chopped
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⅓ cup chopped fresh cilantro
For the Dressing:
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⅓ cup olive oil
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¼ cup lime juice
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1 tablespoon honey
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1 teaspoon chili powder
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1 teaspoon cumin
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Salt and black pepper to taste
Instructions
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In a large bowl, combine black beans, black-eyed peas, diced tomatoes, corn, bell pepper, red onion, jalapeño (if using), avocado, and cilantro.
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In a separate small bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and black pepper until well combined.
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Pour the dressing over the bean and vegetable mixture. Toss gently to coat all ingredients evenly.
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Cover and refrigerate for at least 1 hour to allow flavors to meld.
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Serve chilled with tortilla chips, as a salad, or as a topping for grilled meats.