Description
A colorful, no-cook dip of beans, crisp veggies, and creamy avocado tossed in a zippy homemade vinaigrette. It comes together in about 15 minutes and only gets better after a chill in the fridge.
Ingredients
For salad:
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 cup roma tomatoes, deseeded and diced
- 1 cup corn, thawed
- 1 cup mixed bell pepper, diced
- ½ cup red onion, diced
- 2 tablespoons jalapeños, finely diced
- 2 medium avocados, diced
- ¼ cup chopped fresh cilantro
For dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- ½ tablespoon honey
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Drain and rinse the beans and black-eyed peas well, and deseed the tomatoes before dicing. This keeps the finished dish from getting watery. Add them to a large mixing bowl with the corn, bell peppers, red onion, jalapeño, and cilantro. Hold the avocado for now.
- In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, garlic, honey, salt, and pepper until blended. Taste and adjust with more lime or honey if you like.
- Pour the dressing over the beans and veggies. Toss gently to coat everything evenly, taking care not to mash the beans.
- Cover and refrigerate for at least 30 minutes so the flavors meld. It can chill up to a day ahead.
- Just before serving, fold in the diced avocado. Give it a quick taste and add a pinch of salt or a squeeze of lime if it needs it. Serve chilled or at room temperature with tortilla chips.
Notes
Keep it from getting watery: Drain and rinse the beans and corn well and deseed the tomatoes before dicing.
Dice small and even: Bite-size pieces mean every scoop gets a bit of everything.
Chill before serving: Give it at least 30 minutes so the flavors come together.
Add the avocado last: Fold it in right before serving so it stays creamy and does not brown.
Bean swaps: Pinto beans or chickpeas work for either bean. Leaning on the black-eyed peas takes it closer to Texas caviar.
Spice control: Scrape the jalapeño seeds for mild, use a poblano for no heat, or add a serrano for more.
Add-ins: Crumbled feta, diced cucumber, or a little mango all work. No cilantro? Use parsley or green onion, or leave it out.
Make ahead: Mix everything but the avocado up to a day in advance and keep chilled, then fold in the avocado before serving. Leftovers keep in an airtight container for up to 5 days.
Serving: Great with sturdy tortilla chips or scoops, spooned over grilled chicken or steak, or tucked into tacos.
- Prep Time: 15 minutes
- Chill Time: 30 minutes (optional)
- Category: Appetizers
- Cuisine: Southern