Ingredients
Scale
- 3 Roma Tomatoes: Seed and dice them for a fresh, juicy addition.
- 2 Ripe Avocados: Dice these creamy delights.
- ⅓ Cup Red Onion: Adds a sharp, crunchy contrast.
- 15 oz Black Beans: Rinse and drain for a hearty touch.
- 15 oz Black-Eyed Peas: Also rinsed and drained, they bring a unique texture.
- 1 ½ Cups Frozen Sweet Corn: Thawed for sweetness (you can also use it frozen if in a hurry).
- 1 Bell Pepper: Dice it up. Mix and match colors for a vibrant look.
- 1 Jalapeno Pepper: Finely diced for a spicy kick. Remember to remove the seeds.
- ⅓ Cup Cilantro: Finely chopped for a burst of fresh, herby flavor.
For the Dressing:
- ⅓ Cup Olive Oil: The base of your dressing.
- 2 Tablespoons Lime Juice: Freshly squeezed for zest.
- 2 Tablespoons Red Wine Vinegar: Adds a tangy twist.
- 1 Teaspoon Sugar: Just enough for a hint of sweetness.
- ½ Teaspoon Salt: To enhance the flavors.
- ½ Teaspoon Pepper: For a bit of spice.
- ¼ Teaspoon Garlic Powder: For a subtle, aromatic touch.
And, of course:
- Tortilla Chips: Perfect for serving.
Instructions
Instructions:
- Mix the Salad: In a large bowl, combine the diced tomatoes, avocados, red onion, black beans, black-eyed peas, sweet corn, bell pepper, jalapeno pepper, and cilantro. Stir or toss well to ensure a harmonious blend of all the ingredients.
- Prepare the Dressing: In a separate bowl, whisk together the olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder. This dressing is what brings the entire salad together.
- Combine: Drizzle the dressing over the salad and mix thoroughly, ensuring each ingredient is coated with the delicious dressing.
- Refrigerate and Serve: Keep the salad chilled. If not serving immediately, remember to give it a good stir or toss before serving to refresh the flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes