The following recipe is just a jumping off point! Feel free to experiment with the vegetables you have on hand. You could replace the black eyed peas with ladyfinger or pinkeye purple hull peas. Heirloom or cherry tomatoes instead of Roma Tomatoes. You get the idea! This is an easy and refreshing side dish for a hot summer day.
Ingredients
3 Roma Tomatoes – seeds removed, diced
2 Ripe Avocados – diced
⅓ cup Red Onion – diced
15 oz Black Beans – rinsed & drained
15 oz Black Eyed Peas – rinsed & drained
1 ½ cups Sweet Corn
1 Bell Pepper – diced (I use half a green and half a red)
1 Jalapeno Pepper – seeds removed, diced into very small pieces
⅓ cup Cilantro – finely chopped
For the Dressing
⅓ cup Olive Oil
2 Tbsp. Fresh Lime Juice
2 Tbsp. Red Wine Vinegar
1 tsp. Sugar
½ tsp. Salt
½ tsp. Pepper
¼ tsp. Garlic Powder
Instructions
Combine all ingredients in a large bowl. Toss in dressing. Serve with tortilla chips. Serves 12.
