Print
Ingredients
Scale
- 15 ounces black eyed peas rinsed and drained (1 can)
- 15 ounces black beans rinsed and drained (1 can)
- 15 ounces corn rinsed and drained (1 can)
- 3/4 cup red onion diced (about 1 large onion)
- 1 cup yellow bell pepper or orange pepper (diced)
- 3/4 cup coriander chopped (about a bunch)
- 2 jalapeños finely diced
- 3 roma tomatoes diced
- 1/3 cup olive oil
- 2 tbsp fresh lime juice
- 1/4 tsp black pepper
- 1 1/2 tsp salt
- 2 cloves garlic finely grated
- 1 tsp cumin ground
- 1 tsp honey
- 2 tbsp red wine vinegar
- Tortilla chips or any corn chips
Instructions
- In a large bowl, combine black eyed peas, black beans, corn, red onion, bell pepper, tomatoes, jalapeños, and coriander.
- Ensure beans and corn are well-drained to prevent a watery salad.
- In a small bowl, whisk together olive oil, lime juice, red wine vinegar, garlic, cumin, honey, salt, and black pepper until blended.
- Pour the dressing over the salad mixture and stir to coat all ingredients evenly.
- Make sure garlic is finely grated to avoid harsh bits in the salad.
- Gently toss the mixture to combine, being careful not to overmix, especially after adding tomatoes to keep them intact.
- Serve with tortilla chips or corn chips for easy scooping.
- Allow the salad to sit for 15–20 minutes for the flavors to meld before serving.
Notes
Letting the salad rest enhances the flavors as the beans absorb the dressing.
Use finely grated garlic for a milder flavor that integrates well with the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg