My snack for the week. I also eat this as a side with salmon.
1 can (15 oz) black beans, drained & rinsed
1 can (15 oz) black-eyed peas, drained & rinsed
1 ½ cups corn (frozen & thawed, or canned & drained)
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cherry tomatoes, diced
1 small red onion, finely chopped
1–2 jalapeños, seeded & finely diced (optional, for spice)
1 avocado, diced (add just before serving)
⅓ cup cilantro, chopped
Dressing:
⅓ cup olive oil
¼ cup red wine vinegar (or lime juice for a fresh twist)
2 tablespoons honey (or sugar)
1 teaspoon chili powder
1 teaspoon cumin
Salt & black pepper to taste
by Ok_Cheesecake_2194
4 Comments
That looks sooooo good 😋
If I’m making a batch for the whole week, I usually leave out the tomatoes. They tend to degrade faster than the other stuff for me.
Can you share the recipe? That looks delicious! 😋
I eat a big portion as a meal!
Scoop up with some warm corn tortillas or cucumber slices or pita chips it’s delicious and super filling!
From your recipe would be like four portions for me