Description
A fresh and flavorful bean salad packed with protein and veggies. Perfect for parties, picnics, or as a side dish.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 2 Roma tomatoes, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine black beans, black-eyed peas, corn, bell pepper, red onion, tomatoes, and avocado.
- In a small bowl, whisk lime juice, olive oil, cumin, salt, and black pepper.
- Pour dressing over the salad and toss gently.
- Add cilantro and mix lightly.
- Serve immediately or refrigerate for 1 hour to let flavors blend.
Notes
- For best results, let the salad chill for 1 hour before serving.
- Add jalapeños for extra spice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
