Serves
About 6–8
Ingredients
- 2 sweet peppers, diced
- 2 jalapeños, diced
- ½ large red onion, diced
- ½ pint tomatoes, chopped
- 1 (15 oz) can pigeon peas, drained
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can corn, drained
- 1 bunch cilantro, finely chopped
Dressing
- ⅓ cup garlic olive oil
- ¼ cup rice wine vinegar
- 2 tbsp spicy brown mustard
- 2 tbsp minced garlic
- 1 tsp sugar
- 1 tsp kosher salt
- ½ tsp ground cumin
- ½ tsp black pepper
- Zest and juice of 2 limes
Instructions
1.
In a large bowl, combine the sweet peppers, jalapeños, red onion, tomatoes, pigeon peas, black beans, corn, and cilantro.
2.
In a separate bowl, whisk together the garlic olive oil, rice wine vinegar, spicy brown mustard, minced garlic, sugar, kosher salt, cumin, black pepper, and lime zest and juice.
3.
Pour the dressing over the vegetable mixture and toss to combine.
4.
Refrigerate for at least 1 hour before serving.
Serving
Serve chilled as a side dish or with tortilla chips.
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