Ingredients:

  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) black-eyed peas, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 1 red bell pepper, finely diced (120g)
  • 1/2 red onion, finely diced (75g)
  • 1 jalapeno, seeded and minced (15g)
  • 1 large avocado, diced (150g)
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lime juice
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Dice the bell pepper, red onion, and jalapeno into uniform 1/4-inch cubes. Soak the diced red onion in cold water for 5 mins to kill the 'burn', then drain. Place the vegetables in a large mixing bowl along with the rinsed black beans, black-eyed peas, and thawed corn.
  2. Combine the extra virgin olive oil, fresh lime juice, ground cumin, salt, and black pepper in a mason jar. Shake vigorously for 30 seconds until the vinaigrette is emulsified, opaque, and glossy.
  3. Pour the dressing over the bean and vegetable mixture and toss gently to coat.
  4. Gently fold in the diced avocado and chopped cilantro to prevent the avocado from mashing.
  5. Cover the bowl and refrigerate for at least one hour to allow the flavors to fuse.