Preparation Steps

• Drain and rinse the black beans and black-eyed peas. Drain the corn. Pat everything dry with paper towels to remove excess moisture.
• Chop the bell peppers, tomatoes, red onion, jalapeño, cilantro, and avocado as directed.
• In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, garlic, cumin, chili powder, salt, and black pepper.
• In a large mixing bowl, combine beans, black-eyed peas, corn, bell peppers, tomatoes, red onion, jalapeño, and cilantro.
• Pour the dressing over the mixture and toss until evenly coated.
• Gently fold in the diced avocado just before serving to avoid mashing.
• Chill for 20 minutes to let flavors meld. Taste and adjust salt, pepper, or lime as needed. Serve with tortilla chips or spoon over tacos, grilled meats, or salads.