1-First, rinse and drain your canned black-eyed peas and black beans to remove any excess liquid this keeps the salsa from getting watery.

2-Next, dice the Roma tomatoes, green bell pepper, red onion, jalapeno, and avocado into small pieces for that perfect bite. Don’t forget to thaw the frozen corn so it mixes in evenly!

3-In a large bowl, combine the black-eyed peas, black beans, diced tomatoes, thawed corn, green bell pepper, red onion, jalapeno, and avocado. For the dressing, whisk together olive oil, red wine vinegar, lime juice, honey, garlic, oregano, salt, and pepper in a separate bowl until it’s well blended. Now, pour the dressing over the salsa mixture and stir gently to coat everything.

4-Let the flavors meld by chilling the salsa in the fridge for about 15 minutes trust me, it makes a big difference! Serve it up as a dip with chips or as a side with your favorite grilled dish, like that grilled chicken recipe we have. Remember, add cilantro just before serving for the freshest taste. This step-by-step approach ensures your Black Eyed Pea Salsa turns out vibrant and full of life every time.