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|3||Roma tomatoes, seeds removed, diced|
|2||ripe avocados diced|
|1 15 oz can||black beans, rinsed and drained|
|1 15 oz can||black eyed peas, rinsed and drained|
|1 ½ cups||frozen sweet corn , thawed, (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly).|
|1||bell pepper , diced, (I used half a green and half a red, but color doesn?t matter)|
|? cup||red onion, diced|
|1||jalapeno pepper, seeds removed, diced into very small pieces|
|? cup||Cilantro, finely chopped|
|? cup||olive oil|
|2 Tablespoons||red wine vinegar|
|2 Tablespoons||lime juice, (fresh preferred)|
|1/4 tsp||garlic powder|
|Tortilla chips, for serving|
Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
Pour dressing over other ingredients and stir/toss very well.
Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.