Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil
  • 1 fresh lime (2 Tbsp juice) ($0.33)
  • 1/2 Tbsp balsamic vinegar ($0.10)
  • 1/2 tsp chili powder* ($0.05)
  • 1 tsp ground cumin ($0.10)
  • 1/2 tsp salt ($0.02)
  • 1/2 tsp sugar ($0.02)
  • 1 15oz. can black beans ($0.89 )
  • 1 15oz. can black eyed peas ($1.09)
  • 1 bell pepper (any color) ($1.50)
  • 2 Roma tomatoes ($0.86)
  • 1 jalapeño ($0.12)
  • 1/4 red onion ($0.20)
  • 1/4 bunch fresh cilantro ($0.20)

Instruction

  • In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar.
  • Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
  • Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
  • Add the chopped vegetables to the bowl with the beans.
  • Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.