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| Servings |
Ingredients
For the Salad:
- 2 ears fresh corn, shaved (or 1 (15 ounce) can corn kernels, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can black-eyed peas, drained and rinsed
- 2 cups tomatoes, seeded and diced Roma tomatoes (about 1 pound)
- 1 large yellow bell pepper, seeded and diced
- 1 large green bell pepper, seeded and diced
- 1/4 cup red onion or shallot, diced small
- 1 jalapeno, seeded and minced (optional)
- 1 large, ripe avocado, diced
- 1 1/2 cups seedless red grapes, halved
- 3/4 cup fresh cilantro, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- mixed greens for garnish (optional)
- tortilla chips for serving
For the Dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/3 cup fresh lime juice (about 3 limes)
- 2 teaspoons honey
- 1 tablespoon hot sauce
- 1 large clove fresh garlic, pressed or minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teapoon black pepper
Ingredients For the Salad:
For the Dressing:
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Instructions
- If using fresh corn, shave the corn kernels off the husks. For canned corn, drain and rinse. (Note: For added flavor, place the corn in a dry hot skillet and cook until kernels are charred or blackened. Set aside to cool.) In a large bowl, add the corn, black beans, black-eyed peas, diced tomatoes, yellow bell pepper, green bell pepper, red onion or shallot, jalapeño, chopped avocado, red grapes, cilantro, salt and pepper. Gently toss to combine. Prepare Dressing. In a medium bowl, combine extra virgin olive oil, red wine vinegar, lime juice, honey, hot sauce, garlic, cumin, salt and pepper. Whisk until well combined. Pour over salad and gently stir to combine. Refrigerate for at least one hour. Serve over a bed of greens or with tortilla chips.
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