Recipe Index

Ingredients

• 3 Roma tomatoes, seeds removed, diced
• 2 ripe avocados, diced
• ⅓ cup red onion, diced
• 15 oz black beans, rinsed and drained
• 15 oz black eyed peas, rinsed and drained
• 1½ cups frozen sweet corn, thawed
• 1 bell pepper, diced (half a green and half a red pepper used — any color works)
• 1 jalapeno pepper, seeds removed, diced very small
• ⅓ cup cilantro, finely chopped
• ⅓ cup olive oil
• 2 tablespoons lime juice, fresh preferred
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• tortilla chips

Method

1. Combine the tomatoes, avocados, red onion, black beans, black eyed peas, corn, bell pepper, jalapeño and cilantro in a large bowl.
2. Whisk the olive oil, lime juice, red wine vinegar, sugar, salt, pepper and garlic powder in a small bowl.
3. Pour the dressing over the salad and toss well to coat.
4. Refrigerate until serving, toss again and serve with tortilla chips.

Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data