This vibrant bean salad is loaded with black-eyed peas, black beans, sweet corn, and a colorful mix of red and green bell peppers, all tossed together for a satisfying, protein-packed bite. Diced red onion, minced jalapeño, and fresh cilantro bring sharp, zesty contrast, while a bright dressing of olive oil, lime juice, red wine vinegar, and warm spices ties everything together. A short stint in the fridge lets the beans soak up all that tangy, cumin-spiked flavor before you fold in creamy avocado right before serving. Scooped up with tortilla chips, it's crunchy, fresh, and endlessly snackable. With no meat, poultry, or fish anywhere in the mix, this one is an easy, crowd-pleasing choice for a vegetarian spread — great for potlucks, game day, or just meal-prepping a big batch to munch on all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, ground cumin, chili powder, garlic powder, sugar, salt, and black pepper until the sugar and salt are fully dissolved and the dressing is uniform.
In a large mixing bowl, combine the black-eyed peas, black beans, corn, red bell pepper, green bell pepper, red onion, jalapeño, and cilantro.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
