Ingredients:

  • 1 can (15 oz) black beans, rinsed and dried
  • 1 can (15 oz) black-eyed peas, rinsed and dried
  • 1.5 cups sweet corn (fresh, frozen thawed, or canned)
  • 1 large red bell pepper, finely diced
  • 1 large green bell pepper, finely diced
  • 0.5 red onion, finely minced
  • 2 large Roma tomatoes, seeded and diced
  • 2 jalapeños, seeds removed and minced
  • 0.5 cup fresh cilantro, chopped
  • 0.5 cup oil-based Italian dressing
  • 2 tbsp fresh lime juice
  • 1 tbsp white wine vinegar
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • salt to taste
  • black pepper to taste

Instructions:

  1. Begin by draining and rinsing the black beans and black-eyed peas in a colander. Shake them vigorously and pat dry with paper towels to remove all viscous canning liquid.
  2. Dice the red bell pepper, green bell pepper, red onion, and jalapeños into uniform 1/4-inch pieces (brunoise).
  3. Remove the watery seeds and pulp from the Roma tomatoes before dicing the flesh to prevent the dip from becoming soggy.
  4. In a small mason jar or bowl, whisk together the Italian dressing, fresh lime juice, white wine vinegar, garlic powder, and cumin until emulsified.
  5. Combine the beans, corn, chopped vegetables, and cilantro in a large mixing bowl. Pour the dressing over the top and toss thoroughly to coat.