15 Minute  serves 6

• 1 can (15 oz) each) black beans, black-eyed peas, drained and rinsed
• 1 can (12 oz) (341 ml) corn, , (don’t drain)
• 1 can (10 oz) (284 ml) mild chopped tomatoes with green chilies, ( I like Rotel Brand)
• 1/2  each red yellow and orange pepper, diced
• 1/3-1/2 cup red onion, diced
• 1/3-1/2 cup cilantro, chopped and loosely packed

Southwestern Vinaigrette Dressing ingredients:

• 1 tablespoon oil  
• zest of 1 lime
• 2 tablespoons lime juice ( approximately 1 lime)
• 2 tablespoons red wine vinegar
• 2 teaspoons pickled jalapeño juice
• 2 teaspoons sugar
• 1 teaspoon Chili Powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic salt (not powder)
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt

1. First, whisk together the ingredients for the Southwestern Vinaigrette in a small bowl and set aside
2. Now add the drained and rinsed beans and black-eyed peas to a large salad bowl along with the corn, tomatoes, and the chopped onions, veggies, and cilantro. Pour the vinaigrette dressing over the top.
3. Mix well and serve right away or chill in the fridge for 30 minutes and give it a mix before serving.

Easy Peasy! Enjoy!