READY IN: 15mins

INGREDIENTS

  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can black-eyed peas
  • 1bell pepper (any color)
  • 2roma tomatoes
  • 1jalapeno
  • 14 red onion
  • 14 bunchfresh cilantro
  • 2tablespoonsolive oil
  • 1 fresh lime (2 tbsp jucie)
  • 12 tablespoonbalsamic vinegar
  • 12 teaspoonchili powder
  • 1teaspoonground cumin
  • 12 teaspoonsalt
  • 12 teaspoonsugar
  • NUTRITION INFO

    Serving Size: 1 (113) g

    Servings Per Recipe:10

    Calories: 108.1

    Calories from Fat 29 g 27 %

    Total Fat 3.2 g 4 %

    Saturated Fat 0.5 g 2 %

    Cholesterol 0 mg 0 %

    Sodium 248.2 mg 10 %

    Total Carbohydrate15.7 g 5 %

    Dietary Fiber 4.8 g 19 %

    Sugars 1.2 g 5 %

    Protein 5.1 g 10 %

    DIRECTIONS

  • 1 Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
  • 2 Finely dice the bell pepper, tomatoes, jalapeño, and red onion.Try to dice the vegetables into pieces that are roughly the same size as the beans.For the less spicy salad, scrape the seeds out of the jalapeño before dicing.Roughly chop the cilantro.Place the drained beans, bell pepper, tomatoes, jalapeño, onion and cilantro in a large bow.
  • 3 In a small bowl, whisk together the olive oil, 2 tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt and sugar.Pour the dressing over the salad, then stir until everything is well coated.Serve immediately or refrigerate until ready to eat.
  • Source: Read Full Article