Ingredients:

  • 1 (15-ounce / 425g) can Black Beans, rinsed and thoroughly drained
  • 1 (15-ounce / 425g) can Black-Eyed Peas (or Cannellini Beans), rinsed and thoroughly drained
  • 1 large Red Bell Pepper, finely diced
  • 1 large Yellow or Orange Bell Pepper, finely diced
  • 1/2 cup Red Onion, finely diced
  • 1 Jalapeño Pepper, seeded and minced
  • 1 cup Fresh Corn Kernels (from 1-2 cobs, or use frozen/thawed)
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 1/4 cup Apple Cider Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tablespoons Freshly Squeezed Lime Juice
  • 1 tablespoon Granulated or Brown Sugar
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Smoked Paprika
  • 2 cloves Garlic, minced very finely
  • 1 teaspoon Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Open both cans of beans, rinse them under cold water until the liquid runs clear, and drain them very well. Place them into the large mixing bowl.
  2. Finely dice the red and yellow peppers, red onion, and jalapeño. Chop the cilantro.
  3. Add all the prepared vegetables (peppers, onion, jalapeño, corn, cilantro) to the bowl with the beans.
  4. Make the Zesty Vinaigrette: In a small bowl or jar, whisk together the apple cider vinegar, olive oil, lime juice, sugar, cumin, smoked paprika, minced garlic, salt, and pepper until fully emulsified. Taste and adjust seasoning.
  5. Pour the vinaigrette over the bean and vegetable mixture in the large bowl. Gently fold everything together until evenly coated.
  6. Marinate (Crucial Step!): Cover the bowl tightly with cling film and refrigerate for at least 1 hour to allow the flavours to marry.
  7. Before serving, give it a final stir. Taste one last time and adjust salt or lime juice if needed.
  8. Serve chilled or at room temperature with sturdy tortilla chips or fresh vegetable slices.