Ingredients
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1 can (15 ounces) black beans, rinsed and drained2 large tomatoes, finely chopped1-1/2 cups fresh or frozen corn1/2 cup finely chopped red onion1/4 cup minced fresh cilantro2 garlic cloves, mincedDRESSING:2 tablespoons sugar2 tablespoons white vinegar2 tablespoons canola oil1-1/2 teaspoons lime juice1/4 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon pepper
Preparation
In a large bowl, combine the first 7 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
