1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can black-eyed peas, rinsed and drained

1 cup corn kernels (fresh, canned, or thawed frozen)

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 small red onion, finely chopped

2 garlic cloves, minced

2–3 green onions, thinly sliced

1 avocado, diced (optional, add just before serving)

¼ cup fresh cilantro, chopped

Dressing:

⅓ cup olive oil

¼ cup apple cider vinegar (or lime juice)

1 Tbsp honey or agave syrup

1 tsp ground cumin

½ tsp chili powder

Salt and pepper, to taste

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In a large bowl, combine black beans, black-eyed peas, corn, bell peppers, red onion, garlic, green onions, and cilantro.

Whisk together olive oil, vinegar or lime juice, honey, cumin, chili powder, salt, and pepper until emulsified.

Pour dressing over the bean mixture and toss gently to combine.

Refrigerate for at least 1 hour (or up to overnight) to allow flavors to meld.

Just before serving, gently fold in avocado if using. Taste and adjust seasonings.

Serve chilled or at room temperature with tortilla chips, over grilled meats, or as a side salad.