Ingredients

Scale

1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can black-eyed peas, drained and rinsed
1 cup sweet corn (canned, drained or thawed from frozen)
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cherry tomatoes, halved or diced
1/2 red onion, finely chopped
1 avocado, diced (optional—add just before serving)
1/4 cup fresh cilantro, chopped

For the Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 teaspoon honey or agave
1/2 teaspoon garlic powder
Salt and black pepper, to taste

Instructions

Combine the Veggies: In a large bowl, mix together the black beans, black-eyed peas, corn, bell peppers, tomatoes, red onion, and cilantro.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, vinegar, lime juice, honey, garlic powder, salt, and pepper until well combined.
Toss and Chill: Pour the dressing over the salad and toss everything gently to coat. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Add Avocado and Serve: Right before serving, fold in the diced avocado if using. Serve with tortilla chips as a dip or as a side salad.