Ingredients:

  • 1 can (15 oz) black-eyed peas, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1.5 cups sweet corn (fresh, frozen, or canned)
  • 3 medium Roma tomatoes, seeded and finely diced
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 1/2 large red onion, finely minced
  • 1-2 jalapeños, seeded and minced
  • 2 firm-ripe avocados, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon honey or agave
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions:

  1. In a small jar, combine 1/3 cup olive oil, 1/4 cup lime juice, 1 tablespoon honey, and the spices. Shake vigorously for 30 seconds until the honey is fully dissolved and the oil doesn't separate. You should smell a bright, citrusy aroma immediately.
  2. Add the finely minced red onion to the dressing mixture and let it sit for 10 minutes; this maceration phase neutralizes the harsh sulfuric bite of the raw onion.
  3. In a large mixing bowl, combine the rinsed black-eyed peas, black beans, sweet corn, diced tomatoes, red and green bell peppers, and jalapeños.
  4. Pour the dressing over the vegetable and bean mixture. Toss thoroughly to ensure the acid-catalyzed dressing begins penetrating the starch centers of the beans.
  5. Just before serving, gently fold in the diced avocado and chopped cilantro to maintain their structural integrity and vibrant color.