This vibrant, no-cook salad is loaded with black-eyed peas, black beans, sweet corn, and juicy cherry tomatoes, all tossed with crisp bell pepper, red onion, and a good handful of fresh cilantro. The dressing is where it really shines: bright lime juice, good olive oil, and a hit of cumin and chili powder bring everything together into something tangy, savory, and just a little smoky. A short chill in the fridge lets the beans soak up all that flavor, so every bite ends up tasting even better than the last. Diced avocado folded in right before serving adds a creamy contrast to all that crunch. Packed with legumes, fresh vegetables, and heart-healthy olive oil, this one lines up beautifully with a Mediterranean way of eating. It's an easy make-ahead dish that works as a scoop-able snack, a potluck standout, or a colorful side for grilled proteins.
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In a large mixing bowl, combine the black-eyed peas, black beans, corn kernels, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro. Stir gently until evenly mixed.
In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, cumin, chili powder, garlic powder, salt, and black pepper until the dressing is smooth and fully combined.
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