Texas Caviar: Vibrant Bean Salad in 15 Minutes

Instructions:

1. Rinse the legumes. Empty the 1 can (15 oz) of black beans and 1 can (15 oz) of black eyed peas into a colander. Rinse thoroughly under cold water until the water runs clear. Note: This removes excess sodium and that thick, unappealing starch.
2. Emulsify the dressing. In a small mason jar, combine 0.33 cup olive oil, 0.25 cup lime juice, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp chili powder, 1 tsp cumin, 0.5 tsp garlic powder, and 1 tsp sea salt. Shake vigorously for 30 seconds until the sugar is dissolved.
3. Prep the produce. Quarter 1 pint of cherry tomatoes and finely dice 1 orange bell pepper and 0.5 cup red onion. Mince 2 jalapeños (seeds removed) and chop 1 bunch of fresh cilantro.
4. Mix the base. In a large bowl, combine the rinsed beans, 1.5 cups sweet corn, and all the prepped vegetables. Toss gently so you don't break the beans.
5. Apply the vinaigrette. Pour the dressing over the mixture. Stir from the bottom up to ensure every vegetable is coated in the spice blend.
6. Let it marinate. Allow the mixture to sit for at least 15 minutes. Wait until the flavors meld and the beans soften slightly from the acid.
7. Final toss. Give it one more stir before serving. Observe the glossy sheen on the beans, which indicates they are perfectly coated.
8. Check the seasoning. Taste a bean and a vegetable together. Add a pinch more salt if the flavors don't pop immediately.
9. Serve cold. Keep the bowl chilled until the moment people start dipping.