Description
A fresh, zesty, and colorful bean salad loaded with black beans, black-eyed peas, corn, bell peppers, tomatoes, and a tangy lime vinaigrette. Perfect as a dip, side dish, or topping for grilled meats. It’s gluten-free, vegetarian, and comes together in just 20 minutes!
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 avocado, diced (optional, add before serving)
- 1/3 cup fresh cilantro, chopped
2. Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice (fresh)
- 1 clove garlic, minced
- 1 teaspoon honey or agave
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Rinse and drain the beans and corn.
- Dice all vegetables and place them in a large mixing bowl.
- In a separate bowl, whisk together the olive oil, vinegar, lime juice, garlic, honey, chili powder, cumin, salt, and pepper.
- Pour the dressing over the bean mixture and gently toss to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Stir in chopped avocado and cilantro just before serving.
Notes
- Make ahead: This salad tastes even better the next day. Just wait to add avocado until ready to serve.
- Spice it up: Add a minced jalapeño or crushed red pepper for more heat.
- Fresh corn: If you have it, grilled corn gives a wonderful smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Appetizer, Side Dish
- Method: No-cook
- Cuisine: Southwestern, American