Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1–2 avocados, diced
- 1/4 cup fresh cilantro, chopped
Dressing
- Juice of 2 limes
- 1/4 cup olive oil
- Salt and pepper to taste
Optional
- 1–2 jalapeños, finely chopped (adds heat)
Instructions
Assemble
- Combine beans, black-eyed peas, corn, bell peppers, and red onion in a large bowl.
- Whisk together lime juice, olive oil, salt, and pepper.
- Pour dressing over the mixture and toss well.
- Fold in avocado and cilantro gently.
- Rest for at least 15 minutes before serving to let flavours meld.
Storage
- Fridge: Up to 2 days. The avocado will brown — scoop it off the top. Add fresh avocado before serving if making ahead.
Variations
- Without avocado — skip it and add just before serving for freshness.
- Spicier — add jalapeño with seeds, or a dash of hot sauce to the dressing.
Added Aug 27, 2026 · Updated Aug 27, 2026