Ingredients

The following ingredients have 12 Servings
  • 3 Roma tomatoes ( seeds removed and diced)
  • 2 ripe avocados ( diced)
  • 1 15 oz can black beans (rinsed and drained)
  • 1 15 oz can black eyed peas (rinsed and drained)
  • 1 ½ cups frozen sweet corn, thawed
  • 1 bell pepper (diced, I used half a green and half a red, but color doesn’t matter)
  • ⅓ cup red onion (diced)
  • 1 jalapeno pepper (seeds removed and diced into very small pieces)
  • ⅓ cup Cilantro (finely chopped )
  • ⅓ cup olive oil
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons lime juice (fresh-squeezed preferred)
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • Tortilla chips for serving

Instruction

  • Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
  • Pour dressing over other ingredients and stir/toss very well.
  • Keep refrigerated. For best results refrigerate (covered) for one hour before serving so that the beans and other ingredients can soak in the dressing. Make sure to stir well before serving.