Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro

Ingredients

• 1 can black beans
• 1 can black-eyed peas
• 1 red bell pepper, chopped into pieces the same size as beans
• 1 green bell pepper, chopped into pieces the same size as beans
• 1 red onion, chopped into pieces the same size as beans
• 1 bunch cilantro, chopped
• Salt and fresh ground black pepper to taste
• 1 tsp. Spike seasoning
• 1 tsp. ground cumin
• 1 tsp. ground ancho chile pepper
• 3 T fresh lime juice
• 2 T white balsamic vinegar
• 6 T olive oil
• This is probably more dressing than you need for the salad, but if you refrigerate leftovers and eat them later, it's nice to have a little extra dressing to mix in.

Directions

1. Pour the black beans and black-eyed peas into a colander set in the sink. Rinse them under cold water until the foamy liquid is gone, then leave them to drain for at least 5 minutes. If you want to move things along, pat them dry. Frozen black-eyed peas, about 1 cup, can be a firmer option than some canned brands.
2. As the beans sit, combine the Spike seasoning, ground cumin, and ground ancho chili pepper in a small bowl. Pour in the lime juice and white balsamic vinegar, and stir until the spices are evenly mixed in.
3. Add the olive oil gradually, whisking in a tablespoon at a time, until the dressing comes together smoothly.
4. Transfer the drained beans to a mixing bowl with enough room for the finished salad. If they still look damp, blot them with a paper towel first.
5. Spoon 1/4 cup of the dressing over the beans and gently mix. Leave them to soak up the flavor while you prepare the peppers, onion, and cilantro.
6. Cut the red and green bell peppers into small bits roughly matching the beans. An easy way to do it is to trim off the stem and bottom, remove the seeds, slice down one side, and open the pepper flat before chopping. Use the trimmed top and bottom pieces too.
7. Add the chopped peppers to the bowl with the beans.
8. Cut the red onion into bean-sized pieces, then add it to the bowl with the beans and peppers.
9. Rinse the cilantro, then dry it in a salad spinner or with paper towels.
10. Chop the cilantro finely, then fold it into the bean, pepper, and onion mixture.
11. Add more dressing until the salad is dressed to your liking. You may not use it all, but the extra is useful for freshening up any refrigerated leftovers.
12. Taste and add salt and fresh ground black pepper as needed, then serve.
13. This salad may also be prepared ahead and refrigerated before serving.