Ingredients
For the Dressing
- ⅓ cup olive oil
- ¼ cup Lambrusco Wine Vinegar
- 4 garlic cloves, minced
- 1 tablespoon honey
- Salt and Pepper to taste
For the Salad
- 3 cherry tomatoes, diced or halved
- ½ red onion, diced
- 1(15-ounce) can black beans, rinsed
- 1(15-ounce) can black-eyed peas, rinsed
- 1½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
- 1 bell pepper, seeded and diced
- 1 jalapeño, diced
- 1 avocado, diced
- ½ cup chopped cilantro
- Tortilla chips and quartered limes, for serving
Instructions
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, honey, salt and pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, avocado and cilantro. Toss to combine and season with salt and pepper to taste. Cover and refrigerate for 2 hours before serving.