2 Tbsp olive oil

2 Tbsp fresh lime juice (from 1 lime)

1/2 Tbsp balsamic vinegar

1/2 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/2 tsp sugar

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can black-eyed peas, rinsed and drained

1 bell pepper, diced

2 Roma tomatoes, diced

1 jalapeño, diced

1/4 red onion, diced

1/4 bunch fresh cilantro, chopped

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Whisk together olive oil, lime juice, balsamic vinegar, chili powder, cumin, salt, and sugar until smooth.
Rinse and drain the black beans and black-eyed peas well, then place them in a large mixing bowl.
Dice the bell pepper, tomatoes, jalapeño, and red onion. Chop the cilantro.
Add all vegetables and cilantro to the bowl with the beans.
Pour the dressing over the mixture and stir until fully coated.
Serve immediately or refrigerate to allow flavors to blend.

Add canned corn for extra sweetness and color.

Mix in diced avocado just before serving for creaminess.

Keep some jalapeño seeds for more heat or add cayenne.

Swap black-eyed peas for pinto or navy beans.

Serve over quinoa or rice for a more filling meal.