Description
A colorful and zesty dish combining fresh vegetables, beans, and a tangy dressing, perfect as an appetizer or snack.
Ingredients
- 3 Medium tomatoes, diced into 1/2-inch pieces
- 2 Large avocados, cut into 1-inch chunks just before serving
- 1/2 cup Red onion, finely diced
- 15 oz Black beans, rinsed and drained
- 15 oz Black-eyed peas, rinsed and drained
- 1 3/4 cups Corn, sweet or roasted
- 1 Large bell pepper, chopped
- 2 Jalapeños, finely minced
- 1/2 cup Fresh cilantro, chopped
- 1/3 cup Extra virgin olive oil
- 3 tbsp Lime juice
- 2 1/2 tbsp Red vinegar
- 1 1/2 tsp Sugar
- 3/4 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Ground cumin
- 1/4 tsp Smoked paprika
- Tortilla chips, for serving
Instructions
- Start by dicing the tomatoes and finely chopping the red onion. Place them in a large mixing bowl.
- Rinse and drain the black beans and black-eyed peas, then add them to the bowl along with the corn and chopped bell pepper.
- Finely mince the jalapeños, adjusting the quantity based on your spice preference, and add them to the mixture.
- In a separate small bowl, whisk together the olive oil, lime juice, red vinegar, sugar, salt, black pepper, garlic powder, cumin, and smoked paprika to create a zesty dressing.
- Pour the dressing over the salad mixture and toss gently until everything is well combined.
- Add the chopped cilantro and avocado just before serving, stirring carefully to avoid mashing the avocado. Serve with tortilla chips and enjoy!
Notes
Store in an airtight container in the fridge for 2-3 days. Add avocado just before serving to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican