Wash and dry all your fresh produce.

Dice the cherry tomatoes, red and green bell peppers, and red onion into small, even pieces. This helps everything scoop up nicely on a chip.

Finely chop the jalapeños. Remove seeds for less heat, or leave a few in if you want some spice.

If using, dice the avocado last and set it aside with a bit of lime juice to prevent browning.

Chop the fresh cilantro—stems are fine if they’re tender!

Pro Tip: Try to keep your veggie pieces about the same size as the beans so the texture stays consistent and every bite feels balanced.

Open the cans of black beans and black-eyed peas.

Pour them into a fine-mesh strainer or colander and rinse under cool water.

Let them drain thoroughly—excess moisture can water down the dressing.

Pro Tip: After rinsing, give the beans a gentle shake and a few minutes to dry while you prep the other ingredients. This keeps your salad from getting soggy.

In a large mixing bowl, add the drained beans, corn, tomatoes, peppers, red onion, jalapeños, and chopped cilantro.

Toss gently with a large spoon or silicone spatula to mix everything evenly.

Pro Tip: Use a light hand when mixing to avoid crushing the beans—especially black-eyed peas, which can be a bit softer.

In a small bowl or jar, add olive oil, red wine vinegar, lime juice, honey (or maple syrup), garlic powder, cumin, salt, and black pepper.

Whisk until the dressing looks smooth and emulsified, or screw the lid on the jar and give it a good shake.

Pro Tip: Whisk continuously for 30–60 seconds to help the oil and vinegar combine smoothly and coat the salad better.

Pour the dressing over the salad.

Gently toss everything together until well coated.

If using avocado, fold it in now—or right before serving if you're making it ahead.

Cover and refrigerate for at least 30 minutes to let the flavors meld.

Pro Tip: Letting it sit longer—up to 24 hours—makes the flavors even better. Just wait to add avocado and give it one last toss before serving.