• 1 1/2 cups cooked black beans, drained and rinsed
• 1 1/2 cups cooked black-eyed peas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 cup corn kernels
• 1 red bell pepper, stemmed, seeded and diced
• 1/2 cup diced red onion
• 1 medium jalapeño pepper, finely chopped
• juice of 1 lime
• 2 large avocados, pitted and diced
• 1/4 cup cilantro
• tortilla chips, for serving

dressing:

• 2 tablespoons plus 1 teaspoon red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cumin
• 1/2 teaspoon cayenne
• ½ teaspoon honey
• 1 clove garlic, minced
• 1 1/2 teaspoons sea salt
• ½ teaspoon ground black pepper

• In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeño, and lime juice.
• In a small bowl, whisk together the the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste.
• If time allows, refrigerate for 1 hour to allow the flavors to marry. Serve with tortilla chips.