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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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