March 22, 2026

1½ cups cooked black beans, drained and rinsed
1½ cups cooked black-eyed peas, drained and rinsed
1½ cups fresh or thawed frozen corn kernels
2 Roma tomatoes, diced (about 1 heaping cup)
1 red bell pepper, stemmed, seeded, and diced
½ cup diced red onion
1 jalapeño pepper, finely chopped
½ cup chopped fresh cilantro, reserve some for garnish
2 large avocados, pitted and diced
Tortilla chips, for serving
Dressing
In a large bowl, stir together the black beans, black-eyed peas, corn, tomatoes, bell pepper, onion, jalapeño, and most of the cilantro.
Make the dressing: In a medium bowl, whisk together the olive oil, vinegar, lime juice, salt, sugar, garlic, cumin, and several grinds of pepper. Pour the dressing over the bean mixture and stir to combine.
Chill in the refrigerator for at least 1 hour to allow the flavors to develop. Just before serving, fold in the avocado and season to taste. I like to add a few more squeezes of lime at this point. Garnish with the reserved cilantro and serve with tortilla chips.
Enjoy!!!
Servings : 8
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
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