Ingredients
- 3 cups seeded and diced Roma tomatoes (about 1 pound Roma tomatoes)
- 1 – 15-ounce can corn kernels, rinsed and drained
- 1 cup seeded and diced bell pepper, any color (about 1 medium pepper)
- 3/4 cup red onion or shallot, small diced
- 1 – 15-ounce can black beans, rinsed and drained
- 1 – 15-ounce can black-eyed peas, rinsed and drained
- 1 jalapeño, seeded and minced (optional)
- 3/4 cup chopped cilantro (about 1/2 bunch fresh cilantro)
- 1 to 2 avocados, sliced (optional)
- DRESSING
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon honey
- 1 teaspoon cumin
- 1 clove garlic, pressed or minced
- 1 to 2 teaspoons salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste.
Preparation
Step 1
3 cups seeded and diced Roma tomatoes (about 1 pound Roma tomatoes)
1 – 15-ounce can corn kernels, rinsed and drained
1 cup seeded and diced bell pepper, any color (about 1 medium pepper)
¾ cup red onion or shallot, small diced
1 – 15-ounce can black beans, rinsed and drained
1 – 15-ounce can black-eyed peas, rinsed and drained
1 jalapeño, seeded and minced (optional)
¾ cup chopped cilantro (about ½ bunch fresh cilantro)
1 to 2 avocados, sliced (optional)
DRESSING
⅓ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon honey
1 teaspoon cumin
1 clove garlic, pressed or minced
1 to 2 teaspoons salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
Directions
In a large bowl, add the diced tomatoes, corn kernels, diced bell pepper, diced red onion, black beans, black-eyed peas, and minced jalapeño. Stir to combine.