← Nouns Cooking · American

Ingredients

• 400 g tinned black-eyed peas, drained and rinsed
• 400 g tinned black beans, drained and rinsed
• 250 g sweetcorn kernels (fresh, thawed or tinned)
• 2 plum tomatoes, diced
• 1 red pepper, diced
• ½ Red onion, finely diced
• 1 Jalapeño, seeded and finely chopped
• 20 g Coriander (cilantro), chopped
• 60 ml Olive oil
• 2 tbsp red wine vinegar
• 1 lime, juiced
• 1 tsp Sugar
• 1 clove Garlic, grated
• ½ tsp Cumin
• 1 tsp Salt
• 1 Avocado, diced (optional)
• tortilla chips, to serve

Method

1. Whisk the olive oil, vinegar, lime juice, sugar, garlic, cumin and salt in a large bowl.
2. Add the black-eyed peas, black beans, corn, tomatoes, pepper, onion, jalapeño and most of the coriander and toss well.
3. Cover and chill for at least 30 min so the beans soak up the dressing.
4. Just before serving, fold in the avocado, if using, and scatter with the rest of the coriander. Serve with tortilla chips, or as a side salad.

Tips

• It keeps for 3 days in the fridge; add the avocado only when you serve it.
• Check tortilla chip labels if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Once Upon a Chef