A delicious salsa that is amazing for tacos, dips, on top of protein or as a salad topper.
Ingredients
1 can (15oz)
Black beans, canned
(drained, rinsed)
1 can (15oz)
Black-eyed peas, canned
(drained, rinsed)
1 medium pepper(s)
Red bell pepper
2 tomato
Roma tomatoes
1 medium pepper(s)
Jalapeno pepper
1/4 medium
Red onion
1/4 bunch
Cilantro (coriander)
2 tbsp
Extra virgin olive oil
(for dressing)
2 tbsp
Lime juice (fresh)
(for dressing)
1/2 tbsp
Balsamic vinegar
(for dressing)
1/2 tsp
Chili powder
(for dressing)
1 tsp
Cumin
(for dressing)
1/2 tsp
Salt
(for dressing)
1/2 tsp
Granulated sugar
(for dressing)
Instructions
1. Rinse and drain the black beans and the black-eyed peas in a colander. Let the excess water drain as you prepare the vegetables.
2. Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
3. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl.
4. In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated.
5. Serve immediately, or refrigerate until ready to eat.
