INGREDIENTS:
• 3 Roma tomatoes, seeds removed, 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 (I just usually toss it in the salad frozen unless I plan on eating it immediately; it thaws quite quickly).
• 1 bell pepper, diced (I used half a green and half a red, but colour doesn’t matter)
• ⅓ cup red onion, diced
• 1 jalapeno pepper, seeds removed, diced into very small pieces
• ⅓ cup Cilantro, finely chopped
DRESSING
• ⅓ cup olive oil
• 2 Tablespoons red wine vinegar
• 2 Tablespoons lime juice (fresh preferred)
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 1/4 tsp garlic powder
• Tortilla chips, for serving
DIRECTIONS:
1. 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.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.
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