Description
A vibrant, flavorful salad packed with protein and fresh vegetables, perfect as a dip or side dish.
Ingredients
Scale
- 1 cup diced red onion
- 2 ears fresh corn, or 1½ cups frozen/canned corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon sugar
- ½ cup vegetable oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lime juice
- â…“ cup fresh cilantro, chopped
- 2 tablespoons diced pickled jalapeño peppers
Instructions
- Place diced red onion in a small bowl and cover with cold water. Let it sit while you prepare the rest of the ingredients.
- Bring a large pot of salted water to a boil. Add corn and cook for 3–4 minutes until tender-crisp.
- Drain corn and cool.
- Cut the kernels off the corn cobs using a serrated knife.
- In a large bowl, add red onion, corn, black beans, black-eyed peas, red bell pepper, garlic, salt, cumin, paprika, and sugar. Mix well.
- Add vegetable oil, red wine vinegar, lime juice, cilantro, and jalapeño peppers. Stir to combine.
- Cover the bowl and refrigerate for a few hours or overnight.
- Taste and adjust seasoning if needed. Serve at room temperature or slightly chilled.
Notes
Great with tortilla chips or as a topping for tacos and burritos. Can be stored in an airtight container for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg