• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

This fresh, delicious, and super healthy salad (or is it salsa?) works as a light lunch, side dish, appetizer, or snack anytime. Make this on the weekend and eat on it throughout the week. Eat on its own or scoop it with tortilla chips or crackers.

• 1 green bell pepper, seeded and diced
• 1 red or orange bell pepper, seeded and diced
• 1 jalapeno pepper, seeded and minced
• 1/2 red onion, minced
• 1 pint cherry tomatoes, quartered
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 1 can black-eyed peas, drained and rinsed
• 1/2 bunch cilantro, minced (sub: fresh parsley)
• zest of 1 lime
• juice of 2 limes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 1/4 teaspoon cayenne pepper
• hot sauce, to taste (optional)
• 1 avocado, diced (optional)

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