Ingredients
The following ingredients have 9 Servings
- 1 19oz can black beans (drained and rinsed)
- 1 19oz can black-eyed peas (drained and rinsed)
- 2 - 3 Roma tomatoes (chopped)
- 2 avocados (chopped)
- 1 1/2 cups frozen corn ((it will thaw in the mix))
- 1 red bell pepper (chopped)
- 1 medium red onion (chopped)
- 1/2 cup fresh cilantro (chopped)
- 1 jalapeño (finely minced (optional for spice))
- 3 tablespoons light oil ((such as vegetable or canola))
- 3 tablespoons lime juice
- 1 - 2 chipotle pepper in adobo sauce (minced)
- 2 cloves garlic (minced or pressed)
- 2 teaspoons agave
- 3/4 teaspoon salt
- 1/4 teaspoon smoked paprika
- Tortilla chips for serving
Instruction
- To a large bowl add the black beans, black-eyed peas, tomatoes, avocado, corn, bell pepper, onion, cilantro and jalapeno.
- In a small bowl or measuring cup, whisk together all of the dressing ingredients, the oil, lime juice, chipotle peppers, garlic, agave, salt, and smoked paprika. Pour the dressing over the veggies and toss well. Serve right away with tortilla chips or store in an air-tight container in the fridge for up to 5 days. Toss again just before serving.
