| 14 | 15 | 206 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 5 |
| 1 can (15oz) | Black beans, canned |
| 1 can (15oz) | Black-eyed peas, canned |
| 1 medium pepper(s) | Red bell pepper (or any colour you prefer; diced) |
| 2 tomato | Roma tomatoes (diced) |
| 1 medium pepper(s) | Jalapeno pepper (diced; remove seeds for less spice) |
| 1/4 medium | Red onion (diced) |
| 1/4 bunch | Cilantro (coriander) (chopped) |
| 2 tbsp | Olive Oil, Extra Virgin (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) |
1. Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
2. Finely dice the bell pepper, tomatoes, jalapeno, 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 jalapeno before dicing.
3. Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeno, onion, and cilantro in a large bowl.
4. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.
Total Cost: $5.80 recipe / $0.58 serving
Beans
are an important source of plant-based protein and are high in fiber which is great for digestion
| Meat Alternative | 1.0 |
| Vegetables | 1.5 |
