Zesty bean and vegetable salad with tangy dressing—perfect as dip, side, or topping for grilled meats.
# Components:
→ 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 or thawed
05 - 1/2 red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1 green bell pepper, diced
08 - 1 jalapeño pepper, 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
# Directions:
01 - In a large mixing bowl, combine drained black beans, black-eyed peas, diced cherry 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 black pepper until well blended and emulsified.
03 - Pour the prepared dressing over the bean and vegetable mixture. Gently toss all ingredients to combine, ensuring every component is evenly coated with dressing.
04 - Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, allowing the flavors to meld and develop.
05 - Remove from refrigeration and serve chilled or at room temperature alongside tortilla chips, as a side salad, or as a topping for grilled proteins.
