Ingredients:

  • 1 (15 oz) can black-eyed peas, drained and rinsed (425 g)
  • 1 (15 oz) can black beans, drained and rinsed (425 g)
  • 1 (15 oz) can corn, drained (425 g)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1 cup fresh cilantro, chopped (30 g)
  • 1/4 cup olive oil (60 ml)
  • 1/4 cup apple cider vinegar (60 ml)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions:

  1. Dice the bell peppers and red onion, halve the cherry tomatoes, and mince the jalapeño (if using).
  2. In a large mixing bowl, combine the drained black-eyed peas, black beans, and corn.
  3. Fold in the chopped red bell pepper, green bell pepper, red onion, cherry tomatoes, jalapeño, and cilantro.
  4. In a separate bowl, whisk together the olive oil, apple cider vinegar, ground cumin, garlic powder, salt, and pepper.
  5. Pour the dressing over the salad mixture and gently toss to combine all ingredients.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Serve chilled with tortilla chips or as a side dish.