This has to be one of my favorite quick and healthy salads. For the freshest taste, look for organic beans and veggies if you can find them.Yield: 8 cups
|2 (14-ounce) cans||black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas|
|1 (14-ounce) can||black beans, rinsed and drained, or 1 1/2 cups cooked black beans|
|1 1/2 cups||fresh corn kernels (about 2 ears of corn), or 1 (14-ounce) can corn, drained|
|1 1/2 cups||chopped tomatoes (i used about 4 roma tomatoes, about 3/4 pound)|
|1||medium red, orange or yellow bell pepper|
|3/4 cup||chopped red onion (about 1/2 small red onion)|
|1/2 cup||chopped cilantro|
|1 to 2||jalapeños, ribs removed, seeded and finely chopped jalapeño pepper|
|1/3 cup||olive oil|
|3 tablespoons||red wine vinegar or lime juice|
|2||medium cloves garlic, pressed or minced|
|1 to 1||1/2 teaspoons salt, to taste|
|1 teaspoon||oregano, ribs removed, seeded and finely chopped|
|1/2 teaspoon||dried basil|
|1 teaspoon||maple syrup or honey|
|pinch||red pepper flakes|
|freshly ground black pepper, to taste|
|crackers or tortilla chips, for serving|
In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño. If you’ll be including avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.
In a cup, whisk together the dressing ingredients until emulsified. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.
Eat as is, or serve with crackers or tortilla chips.