Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 3 Tbsp Fresh Lime Juice
  • 2 tsp Honey or Maple Syrup
  • 1 Tbsp Water
  • 1 tsp Cumin Powder, ground
  • 1/2 tsp Chilli Powder
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 (15-oz) can Black-Eyed Peas, rinsed and thoroughly drained
  • 1 (15-oz) can Black Beans, rinsed and thoroughly drained
  • 1 cup Frozen Sweet Corn, thawed or fresh kernels
  • 1 large Red Bell Pepper, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 1/2 medium Red Onion, very finely diced
  • 1 small Jalapeño Pepper, finely minced (optional)
  • 1 cup Fresh Cilantro, roughly chopped

Instructions:

  1. Prepare the Vegetables: Finely dice the red and green bell peppers into uniform pieces. Finely dice the red onion very small. Mince the jalapeño (removing seeds for less heat). Ensure the frozen corn is fully thawed and pat dry. Coarsely chop the fresh cilantro.
  2. Rinse and Drain the Legumes: Place the black-eyed peas and black beans in a colander. Rinse them under cold running water for at least 60 seconds to remove the canning liquid. Shake the colander well to drain thoroughly, as excess moisture will dilute the dressing.
  3. Whisk the Vinaigrette: In a small bowl or jar, combine the olive oil, red wine vinegar, fresh lime juice, honey/maple syrup, and water. Whisk in the cumin, chilli powder, salt, and pepper until the dressing is well combined and slightly emulsified.
  4. Assemble and Dress: In a large mixing bowl, gently combine the black-eyed peas, black beans, corn, diced bell peppers, red onion, jalapeño, and cilantro. Pour the prepared vinaigrette over the salad mixture and gently fold the ingredients using a spatula until everything is lightly coated.
  5. Chill and Serve: Cover the bowl tightly and refrigerate for a minimum of 60 minutes, or preferably 2–3 hours. This chilling time is essential for the flavors to meld. Just before serving, taste and adjust seasoning with extra salt or a squeeze of fresh lime juice for brightness. Serve chilled with tortilla chips.