Recipe by: Eileen M. , Featured on Chef AJ’s channel on 2-20-24
Ingredients
- 2 cans (14 ounces each) beans, rinsed and drained, or 3 cups cooked
- 1 can (14 ounces) black-eyed peas , rinsed and drained, or 1 1/2 cups cooked
- 1 can (14 ounces) corn, drained or about 1 1/2 cup fresh or frozen
- 1 1/2 cups chopped ripe tomatoes (about 12 ounces) Can use grape, cherry or Roma
- 1 medium red, orange or yellow bell pepper, chopped
- 3/4 cup chopped red onion (about one small red onion)
- 1/2 cup chopped cilantro, leaves and stems
- 1 avocado (optional)
- 3T. Persian Lime Balsamic, or more to taste (optional: substitute Jalapeño Lime Balsamic)
Directions:
- In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, and cilantro.
- If you’ll be including avocado, wait to dice it until you’re ready to serve so it doesn’t turn brown.
- Add the balsamic vinegar and mix well.
Notes:
- The photo shows a simple “avocado rose” but avocado is optional. Using diced avocado, added just before serving, is fine.
- This is a large recipe but it is easy to make and keeps well, up to 5 days in the refrigerator. It can easily be downsized by omitting the black eyed peas and cutting back on the other ingredients, by about one third.