Ingredients:

  • 1 (15 oz) can Black-Eyed Peas, rinsed and thoroughly drained
  • 1 (15 oz) can Black Beans, rinsed and thoroughly drained
  • 1 cup Sweet Corn, thawed or drained
  • 1 large Red Bell Pepper, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 1/2 small Red Onion, finely diced
  • 2 medium Roma Tomatoes, seeds removed and diced
  • 1/2 cup Fresh Cilantro, finely chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Lime Juice (freshly squeezed)
  • 1 tablespoon Granulated Sugar or Honey
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper

Instructions:

  1. Prepare the Base Ingredients: Thoroughly rinse the black beans and black-eyed peas under cold running water until clear; drain completely. Dice all remaining vegetables (peppers, onion, tomatoes) into small, uniform pieces. In a large bowl, gently combine the beans, corn, diced vegetables, and chopped cilantro.
  2. Whisk the Vinaigrette: In a separate small bowl or jar, combine the olive oil, red wine vinegar, and fresh lime juice. Add the sugar/honey, cumin, chili powder, oregano, garlic powder, salt, and pepper. Vigorously whisk or shake the dressing for 30–60 seconds until the mixture is well-combined and slightly emulsified.
  3. Dress and Chill (The Essential Stage): Pour the prepared vinaigrette over the bean and vegetable mixture. Use a spatula to gently fold the mixture until all components are evenly coated. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, though 2 hours is preferable, to allow the flavors to deepen.
  4. Final Adjustments and Serving: Before serving, give the mixture one final gentle stir. Taste a spoonful and adjust seasoning if needed (often, a little extra salt or lime juice is required after chilling). Serve chilled or at cool room temperature with tortilla chips or as a topping.