Ingredients:

  • 1 can (15 oz / 425g) black-eyed peas, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) whole kernel corn, drained
  • 1 can (10 oz / 283g) Rotel (diced tomatoes and green chilies), undrained
  • 1 cup (150g) red bell pepper, finely diced
  • ½ cup (75g) red onion, finely diced
  • ½ cup (15g) fresh cilantro, chopped
  • 1 jalapeño (10g), seeded and minced
  • ⅓ cup (80ml) extra virgin olive oil
  • ¼ cup (60ml) apple cider vinegar
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (12g) honey
  • 1 tsp (3g) garlic powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. In a large mixing bowl, combine the drained black-eyed peas, black beans, and corn. Fold in the undrained Rotel, diced bell pepper, red onion, minced jalapeño, and chopped cilantro. Stir gently to ensure the colorful vegetables are evenly distributed without crushing the beans.
  2. In a separate small bowl or a mason jar, combine the olive oil, apple cider vinegar, lime juice, honey, garlic powder, salt, and pepper. Whisk vigorously or shake the jar until the mixture is thick and cohesive.
  3. Pour the dressing over the bean mixture and fold with a large spoon until every pea and corn kernel is glossed. Cover and refrigerate for 60 minutes to let the flavors meld before serving.