Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 1.5 cups frozen shelled edamame, thawed
- 1 cup sweet corn kernels
- 2 large Roma tomatoes, seeded and diced
- 1 red bell pepper, finely diced
- 0.5 cup red onion, finely diced
- 1 jalape ño pepper, seeded and minced
- 0.5 cup fresh cilantro, chopped
- 2 ripe avocados , cubed
- 0.25 cup extra virgin olive oil
- 0.25 cup fresh lime juice
- 2 tablespoons hone y
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the black beans, black-eyed peas, edamame, and sweet corn.
- Add the diced tomatoes, red bell pepper, red onion, and jalapeño to the bean mixture.
- In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, and pepper until emulsified.
- Pour the dressing over the vegetables and toss thoroughly to ensure even coating.
- Gently fold in the chopped cilantro and cubed avocado to prevent excessive mashing.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.