Ingredients:

  • 1 can (15 oz) Black beans, rinsed and drained (425g)
  • 1 can (15 oz) Black-eyed peas, rinsed and drained (425g)
  • 1.5 cups Sweet corn (approx. 250g)
  • 1 pint Cherry tomatoes, quartered (approx. 250g)
  • 1 Large orange or red bell pepper, finely diced (approx. 150g)
  • 1/2 Large red onion, finely diced (approx. 100g)
  • 1/2 cup Fresh cilantro, chopped (approx. 15g)
  • 2 Jalapeños, seeded and minced
  • 2 Large firm avocados, cubed
  • 1/3 cup Extra virgin olive oil (80ml)
  • 1/4 cup Fresh lime juice (60ml)
  • 2 tbsp Red wine vinegar (30ml)
  • 1 tbsp Honey or agave nectar (20g)
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1/2 tsp Garlic powder
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper

Instructions:

  1. Drain and rinse the black beans and black eyed peas using a fine mesh strainer. Note: Rinse until the foam disappears.
  2. Air dry the beans by spreading them out for 5 minutes. Note: This prevents the dressing from sliding off the beans.
  3. Dice the vegetables including the bell pepper, red onion, and jalapeños into uniform 5mm pieces.
  4. Quarter the cherry tomatoes and chop the fresh cilantro finely.
  5. Combine ingredients in a large glass bowl, adding the beans, corn, and all chopped vegetables except the avocado.
  6. Whisk the dressing in a separate jar by combining olive oil, lime juice, vinegar, honey, and all dry spices until the honey is fully dissolved.
  7. Pour and toss the dressing over the vegetable mixture until every piece is glistening.
  8. Macerate the mix by letting it sit for at least 10 minutes if you have the time, though it can be served immediately.
  9. Cube the avocado carefully, ensuring the pieces are firm and not mushy.
  10. Fold in avocado gently using a silicone spatula until just combined to keep the cubes intact.