Ingredients:

  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) black-eyed peas, drained and rinsed
  • 1 cup (160g) frozen fire-roasted corn, thawed
  • 2 cups (300g) Roma tomatoes, diced
  • 1 small (100g) orange bell pepper, finely diced
  • 1 small (100g) yellow bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1 fresh jalapeño, seeded and minced
  • 1/2 cup (20g) fresh cilantro, chopped
  • 1 cup (150g) feta cheese, crumbled
  • 1/2 cup (120ml) olive oil
  • 1/4 cup (60ml) white wine vinegar
  • 3 tbsp (42g) honey
  • Juice of 3 limes (approx. 90ml)
  • 3/4 packet (approx. 15g) taco seasoning

Instructions:

  1. Dice the orange bell pepper, yellow bell pepper, fresh jalapeño, red onion, and Roma tomatoes into uniform 1/4 inch pieces.
  2. In a large mixing bowl, combine the rinsed black beans, rinsed black-eyed peas, thawed corn, diced tomatoes, diced peppers, diced jalapeño, and diced red onion. Fold them together gently.
  3. In a small mason jar or bowl, whisk together the olive oil, white wine vinegar, honey, lime juice, and taco seasoning until the dressing is smooth and glossy.
  4. Pour the dressing over the vegetable and bean mixture and toss to coat evenly.
  5. Stir in the chopped fresh cilantro and crumbled feta cheese last to ensure the cheese maintains its texture.