Name: Trio Bean Salsa with Corn and Peppers
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: International
Ingredients: 4 roma tomatoes (diced, seeds removed); ½ cup diced red onion; 1 green bell pepper (diced, seeds removed); 1 jalapeño pepper (diced, seeds and spine removed); 2 cups frozen sweet corn (no need to thaw); 15 oz black beans (drained and rinsed, 1 can); 15 oz black eyed peas (drained and rinsed, 1 can); ⅓ cup chopped fresh cilantro; ⅓ cup olive oil; 3 tbsp lime juice (from 1½ limes); 3 tbsp red wine vinegar; 1 tsp sea salt; ½ tsp ground black pepper; ½ tsp garlic powder; ½ tsp chili powder; 1 tsp granulated sugar; ½ tbsp honey

Trio Bean Salsa with Corn and Peppers

A speedy, no-cook Mexican-inspired bean salad ready in 10 minutes, loaded with black beans, black-eyed peas, corn, and a zesty lime dressing.

Prep10 min

Total10 min

DifficultyEasy

Servings8

This twist on classic Texas caviar comes together in a flash with pantry staples and fresh veggies. Toss black beans, black-eyed peas, sweet corn, tomatoes, and bell peppers in a tangy lime–vinegar dressing with a hint of chili and honey.

You can serve it right away, but letting it marinate in the fridge for an hour deepens the flavors. Scoop it up with tortilla chips or spoon it over grilled meats and tacos.

Method

In a large bowl, combine the diced tomatoes, red onion, bell pepper, jalapeño, frozen corn, drained black beans, drained black-eyed peas, and chopped cilantro.
In a separate medium bowl, whisk together the olive oil, lime juice, red wine vinegar, salt, pepper, garlic powder, chili powder, sugar, and honey until well blended.
Pour the dressing over the salad and stir gently until all ingredients are evenly coated.
Cover and refrigerate for at least 1 hour to allow flavors to meld (or serve immediately if short on time).
Serve chilled with tortilla chips or as a side.

💡 Tips

For a milder salsa, remove all seeds and membranes from the jalapeño.
Let the salad marinate overnight for an even deeper flavor.
Substitute frozen corn with fresh corn kernels (blanch first).

Inspired by a recipe from The Cookie Rookie

Trio Bean Salsa with Corn and Peppers

Ingredients

Salad

Dressing

Method

💡 Tips

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