Ingredients
1 ½ cups black-eyed peas (home-cooked or BPA-free canned, drained and rinsed)
1 ½ cups black beans (home-cooked or BPA-free canned, drained and rinsed)
1 cup organic corn (fresh or frozen, thawed)
1 cup organic cherry tomatoes (halved)
1 cup red onion (chopped)
1 cup bell pepper (orange, yellow, or red, chopped)
Marinade
¼ cup lime juice (freshly squeezed)
1 tbsp ground cumin
1 ½ tsp garlic powder
1 ½ tsp chili powder
½ tsp dried oregano
½ tsp salt (optional)
½ cup cilantro (optional) chopped
¼ cup jalapeño (optional) diced
Directions
1
Add all ingredients to a large bowl and mix well.
2
Cover and place in the refrigerator for at least one hour or overnight (gets better the next day!).
Chef's Notes
Substitutions
Substitute other beans of choice for the black-eyed peas or black beans.
For the tomatoes, use any tomatoes you have on hand, especially if they’re coming from your garden!
Instead of cilantro, add basil, chives, or parsley.
Storage
Store in an airtight container in the refrigerator for up to 7 days.
Ingredients
1 ½ cups black-eyed peas (home-cooked or BPA-free canned, drained and rinsed)
1 ½ cups black beans (home-cooked or BPA-free canned, drained and rinsed)
1 cup organic corn (fresh or frozen, thawed)
1 cup organic cherry tomatoes (halved)
1 cup red onion (chopped)
1 cup bell pepper (orange, yellow, or red, chopped)
Marinade
¼ cup lime juice (freshly squeezed)
1 tbsp ground cumin
1 ½ tsp garlic powder
1 ½ tsp chili powder
½ tsp dried oregano
½ tsp salt (optional)
½ cup cilantro (optional) chopped
¼ cup jalapeño (optional) diced
