This vibrant, zesty bean and vegetable salad offers a tangy dressing, ideal as a dip, side, or topping for any gathering.
# What You Need:
→ Beans & Legumes
01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1 (15 oz) can black-eyed peas, drained and rinsed
→ Vegetables
03 - 1 cup cherry tomatoes, diced
04 - 1 cup sweet corn kernels (fresh, canned, or thawed from 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 tbsp freshly squeezed lime juice
12 - 2 tbsp red wine vinegar
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp sea salt
16 - 1/4 tsp freshly ground black pepper
# Steps:
01 - In a large bowl, combine black beans, black-eyed peas, tomatoes, corn, red onion, bell peppers, jalapeño, and cilantro.
02 - In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, cumin, smoked paprika, salt, and pepper until well blended.
03 - Pour the dressing over the bean and vegetable mixture. Gently toss to combine, ensuring everything is evenly coated.
04 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
05 - Serve chilled or at room temperature with tortilla chips or as a side salad.
