This is one of my favorite make-ahead recipes for cabin weekends because it packs a serious fiber and protein punch while still feeling fresh and summery. Serve it with tortilla chips, scoop it over grilled chicken, or toss in some shredded chicken to turn it into a meal.
Ingredients
- 1 can black-eyed peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can corn, drained (or about 1 1/2 cups fresh or frozen corn)
- 3 stalks celery finely diced
- 1 cup cherry tomatoes, halved (or 2 Roma tomatoes, diced)
- 1/2 cup fresh cilantro, chopped
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- juice of 2 limes
- salt
- pepper
Instructions
- In a large bowl, combine the black-eyed peas, black beans, corn, celery, tomatoes, and cilantro. In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, salt, and pepper.Pour the dressing over the bean mixture and toss well to combine.Refrigerate for at least 30 minutes before serving to allow the flavors to come together.Top with diced avocado just before serving.Serving IdeasScoop with tortilla chips for an easy appetizer.Add shredded chicken for a balanced lunch or dinner.Spoon over greens for a hearty salad.Serve alongside grilled burgers, brats, or tacos for an easy cabin meal.Optional for servingDiced avocadoTortilla chipsShredded chickenHAPPY EATING!!
