This vibrant, no-cook salad is packed with black-eyed peas and black beans for hearty protein, plus sweet corn, juicy cherry tomatoes, crisp bell pepper, and a bright kick of jalapeño and cilantro. The dressing is a zippy mix of fresh lime juice, olive oil, and apple cider vinegar, seasoned with cumin, chili powder, and garlic powder for a punchy, tangy finish. Everything gets tossed together and chilled so the beans soak up all that citrusy flavor before you fold in creamy diced avocado right at the end. It's an easy make-ahead dish that scoops up beautifully with chips or spoons on nicely alongside grilled favorites. Loaded with beans, vegetables, and herbs and built entirely from plant-based ingredients, it's a naturally solid choice for a vegan table. Bright, crunchy, and endlessly snackable, this is the kind of dish you'll want in your regular rotation all summer long.
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 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
