A bright, crunchy Southwestern bean salad tossed in a smoky chipotle–lime vinaigrette, with sweet corn, fresh cilantro, and a tangy-sweet finish. Savory, zippy, and deeply aromatic, it’s a no-cook crowd-pleaser for lunches, potlucks, or scooping with chips.
Add the black beans, black-eyed peas, corn, bell pepper, jalapeños, red onion, tomatoes, and cilantro to a large mixing bowl.
In a jar with a lid (or a small bowl), combine the red wine vinegar, lime juice, maple syrup, cumin, chipotle powder, Mexican oregano, olive oil, kosher salt, and black pepper; shake or whisk to emulsify.
Pour the dressing over the salad and toss until evenly coated.
Taste and adjust salt, pepper, and acidity (lime juice or vinegar) to preference. Fold in any optional add-ins just before serving.
Serve immediately or refrigerate in a sealed container for up to 5 days.