Zesty bean and vegetable salad with tangy lime dressing. Great as dip, side, or taco topping for any gathering.
# What You Need:
→ Beans & Legumes
01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 can (15 oz) black-eyed peas, drained and rinsed
→ Vegetables
03 - 1 cup cherry tomatoes, diced
04 - 1 cup sweet corn kernels, fresh or frozen
05 - 1/2 red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1 green bell pepper, diced
08 - 1 jalapeño, seeded and finely chopped
09 - 1/2 cup fresh cilantro, chopped
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 3 tablespoons freshly squeezed lime juice
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
# How-To:
01 - In a large mixing bowl, combine black beans, black-eyed peas, diced tomatoes, corn kernels, red onion, red bell pepper, green bell pepper, jalapeño, and fresh cilantro.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, lime juice, red wine vinegar, ground cumin, smoked paprika, sea salt, and freshly ground black pepper until fully incorporated.
03 - Pour the prepared dressing over the bean and vegetable mixture. Gently toss with a spoon or spatula to ensure all ingredients are evenly coated with the vinaigrette.
04 - Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and develop.
05 - Serve chilled or at room temperature with tortilla chips, as a side salad, or as a topping for grilled meats.
