Ingredients
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) black-eyed peas, rinsed and drained
1.5 cups frozen corn, thawed (or canned corn)
1 pint cherry tomatoes, quartered
1 large bell pepper, diced (any color)
1/2 red onion, finely diced
1/2 cup fresh cilantro, chopped
1–2 jalapeños, seeded and minced
2 ripe avocados, diced
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons apple cider vinegar
1 tablespoon honey or sugar
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Instructions
Step 1: In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, honey, chili powder, cumin, salt, and pepper to create the dressing.
Step 2: In a large mixing bowl, combine the black beans, black-eyed peas, corn, tomatoes, bell pepper, red onion, jalapeño, and cilantro.
Step 3: Pour the dressing over the bean and vegetable mixture and toss gently until everything is well coated.
Step 4: For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 5: Just before serving, gently fold in the diced avocado to ensure it stays fresh and bright green.
Notes
Always add the avocado last to prevent browning. If making a day ahead, keep the dressing separate and mix a few hours before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 145 kcal
- Sugar: 3g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cowboy caviar, texas caviar, bean dip, healthy appetizer, party food, summer recipe
