A vibrant, flavorful, and easy-to-make dish combining fresh vegetables, beans, and creamy dressing, perfect for parties, picnics, or as a healthy snack.
Ingredients
Scale:
1 can (15 oz) black-eyed peas, rinsed and drained
1 can (15 oz) corn, rinsed and drained
1 cup cherry tomatoes, halved
1 bell pepper (red or yellow), diced
1 small red onion, finely chopped
1 avocado, diced
1 jalapeño, seeded and finely chopped (optional)
1/4 cup fresh cilantro, chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons lime juice (freshly squeezed)
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Instructions
In a large mixing bowl, combine the black-eyed peas, corn, cherry tomatoes, bell pepper, red onion, avocado, jalapeño (if using), and cilantro. Gently toss to mix the ingredients without mashing the avocado.
In a separate bowl, prepare the dressing by whisking together the sour cream, mayonnaise, lime juice, garlic powder, and cumin until smooth.
Pour the dressing over the bean and vegetable mixture. Stir gently until everything is well coated.
Season with salt and pepper to taste and adjust as needed.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a quick stir and adjust seasoning if necessary. Serve chilled or at room temperature.
