This fresh, delicious, and super healthy bean salad (or is it salsa?) works as a light lunch, side dish, appetizer, or snack anytime. Make this on the weekend and eat on it throughout the week. Eat on its own or scoop it with tortilla chips or crackers.
1(14.75-ounce) cancorn, drained(sub: 1 cup of fresh corn cut off the cob)
1(15-ounce) canblack beans, drained and rinsed
1(15.5-ounce) canblack-eyed peas, drained and rinsed
1/2bunchcilantro, minced(sub: fresh parsley)
Dressing:
1.5teaspoonlime zest(about the zest of 1 lime)
1/4cuplime juice
1/4cupextra virgin olive oil(sub: avocado oil)
3clovesgarlic, minced
1teaspoonhoney
1teaspoonsea salt(plus more to taste)
1/2teaspoonground black pepper(plus more to taste)
1/4teaspooncayenne pepper
Optional Add-Ins:
hot sauce to taste
1avocado, diced
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Instructions
Stir together the the peppers, onion, tomatoes, corn, beans, and cilantro in a large serving bowl.
In a mason jar with a lid, add the lime zest, lime juice, oil, garlic, honey, salt, pepper, and cayenne. Shake until combined.
Pour 3/4th of the dressing over the salad and stir, reserving the rest for later if needed. Cover the salad and extra dressing and store in the fridge until ready to use, up to a day in advance. Let the chopped salad marinate for at least 20-30 minutes ahead of time before serving to give the flavors a chance to marry together.
Right before serving, stir in the avocado (so it doesn't get brown and mushy ahead of time). Taste and season with more salt, pepper, hot sauce, and dressing as needed.
Notes/Tips
Be sure to chop everything rather small and uniformly, so it all fits on a chip easily.
Cover and store in the fridge for about 3 days or so.
Serve with tortilla chips or sturdy crackers.
This recipe makes a LARGE batch. Feel free to cut it in half or store extras for days in the fridge.