Ingredients
Scale
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup 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, cherry tomatoes, red bell pepper, green bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, lime juice, garlic powder, cumin, salt, and pepper until well combined.
- Pour the dressing over the bean and vegetable mixture and toss gently to combine.
- Cover the bowl 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
- This dish can be made a day ahead for better flavor.
- Add diced avocado just before serving for extra creaminess.
- Try adding jalapeños for a spicy kick!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg