Ingredients:

  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 can (15 oz / 425g) black-eyed peas, rinsed and drained
  • 1 cup (160g) frozen corn, thawed
  • 1 cup (150g) red bell pepper, finely diced
  • 1 cup (150g) cucumber, seeded and diced
  • 1/2 cup (75g) red onion, finely diced
  • 1 can (4 oz / 113g) diced green chiles
  • 1/2 cup (30g) fresh cilantro, chopped
  • 1 medium (150g) avocado, cubed
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) honey
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 tsp (2g) cumin

Instructions:

  1. Dice the red bell pepper, cucumber, and red onion into uniform pieces, approximately 1/4 inch in size.
  2. In a large mixing bowl, combine the rinsed black beans, black-eyed peas, and corn. Add the diced bell pepper, cucumber, red onion, and diced green chiles, stirring gently to distribute.
  3. In a separate small bowl or jar, whisk together the extra virgin olive oil, lime juice, apple cider vinegar, honey, salt, black pepper, and cumin until emulsified. Pour the dressing over the bean mixture and fold in the chopped cilantro.
  4. Gently fold in the cubed avocado last to maintain the texture of the fruit.