Colorful bean salad with corn, peppers, and zesty lime dressing—ideal for dips, sides, or taco toppings.
# 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 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 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 Make It:
01 - In a large mixing bowl, combine black beans, black-eyed peas, diced tomatoes, corn kernels, red onion, bell peppers, jalapeño, and fresh cilantro.
02 - In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, cumin, smoked paprika, salt, and black pepper until thoroughly blended.
03 - Pour the vinaigrette over the bean and vegetable mixture, then gently toss to ensure all components are evenly coated with dressing.
04 - Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld and develop.
05 - Present chilled or at room temperature alongside tortilla chips, as a side salad, or as a topping for grilled proteins.
