Description
A fresh and colorful bean salad packed with flavor, perfect for parties or as a side dish.
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 small red onion, finely diced
- 2 Roma tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine black beans, black-eyed peas, corn, bell peppers, red onion, tomatoes, and cilantro.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, chili powder, cumin, salt, and pepper.
- Pour dressing over the bean mixture and toss gently to coat.
- Cover and refrigerate for at least 30 minutes to let flavors blend.
- Just before serving, stir in diced avocado.
- Serve with tortilla chips or as a side dish.
Notes
- Letting it chill for at least 30 minutes improves the flavor.
- Add avocado right before serving to prevent browning.
- Can be made 1 day ahead (without avocado).
- Adjust spice levels to your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer/Salad
- Method: No Cook
- Cuisine: Southwestern