Ingredients
Scale
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black-eyed peas, corn, bell pepper, red onion, jalapeño, cherry tomatoes, and cilantro.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, lime juice, garlic powder, cumin, salt, and pepper until well blended.
- Pour the dressing over the bean mixture and toss gently to combine.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled as a dip with tortilla chips or as a side dish.
Notes
- You can add avocado for creaminess or substitute black-eyed peas with any other beans like kidney beans or pinto beans.
- Adjust the spice level by adding more or fewer jalapeños.
- This dish can be made a day ahead of time for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg