Ingredients:

  • 1 can (15 oz) black-eyed peas, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1.5 cups (250g) sweet corn, canned or frozen (thawed)
  • 3 medium Roma tomatoes (200g), seeded and diced
  • 1 medium red bell pepper (150g), finely diced
  • 1 medium green bell pepper (150g), finely diced
  • 1/2 cup (60g) red onion, finely minced
  • 1 large jalapeño (20g), seeded and minced
  • 1/2 cup (15g) fresh cilantro, chopped
  • 2 large firm-ripe avocados (400g), cubed
  • 1/3 cup (80ml) olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) honey or agave
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1g) ground cumin
  • 1/2 tsp (1g) chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Rinse the 15 oz black eyed peas and 15 oz black beans in a colander under cold water. Note: This removes the metallic can taste and prevents the dip from looking cloudy.
  2. Seed and dice the 3 Roma tomatoes into small pieces. Note: Scoop out the watery seeds first so your dip doesn't turn into a soup.
  3. Finely dice the red and green bell peppers along with the 1/2 cup of red onion. Cook X min until everything is uniform in size. (No cooking required here, just keep chopping until it's consistent!)
  4. Mince the large jalapeño after removing the seeds and white ribs. Note: Wear gloves or wash your hands immediately after — don't touch your eyes!
  5. Combine all veggies and beans in your large mixing bowl, including the 1.5 cups of sweet corn and 1/2 cup of chopped cilantro.
  6. Whisk the 1/3 cup olive oil, 3 tbsp lime juice, and 2 tbsp vinegar in a small jar or bowl. Shake until the liquid looks cloudy and thick.
  7. Stir in the 1 tbsp honey, garlic powder, cumin, chili powder, salt, and pepper into the liquid mixture.
  8. Pour the dressing over the bean mixture and toss gently. Stir until every bean is shimmering with oil.
  9. Cube the 2 large avocados and fold them in at the very last second. Note: This prevents them from getting smashed and turning the whole salad green.
  10. Chill for 30 minutes in the fridge before serving. Wait until the flavors have fully melded.