This vibrant, scoop-able salad is loaded with black-eyed peas, black beans, sweet corn, and juicy cherry tomatoes, all tossed with crisp red bell pepper, red onion, and a kick of minced jalapeño. A zippy lime and olive oil dressing, brightened with cumin, chili powder, and a splash of apple cider vinegar, gets whisked together and poured over everything for a punch of flavor in every bite. A short stint in the fridge lets the beans soak up all that dressing while the flavors meld into something even better than when you started. Fresh cilantro adds a fragrant finish, and creamy diced avocado folded in right before serving takes the texture over the top. Serve it with crunchy chips for scooping or spoon it alongside your favorite mains — either way, it's a naturally plant-forward, veggie-packed dish that fits right into a vegetarian spread. Easy to make ahead and even better the next day, this one earns a permanent spot in the regular rotation.
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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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