Drain and rinse the beans

• Drain and rinse the black beans and black-eyed peas in a colander.
• Drain the corn well.

Chop the vegetables

• Dice the cherry tomatoes, red bell pepper and green bell pepper.
• Finely dice the red onion and the jalapeño.
• Chop the cilantro.

Make the dressing

• Whisk the olive oil, lime juice, red wine vinegar and honey in a bowl.
• Add the minced garlic, ground cumin, salt and black pepper and whisk until combined.

Combine the salad

• Add the beans, corn and chopped vegetables to the bowl with the dressing.
• Fold in the cilantro and the diced avocado.
• Toss gently until everything is coated.

Chill and serve

• Cover and refrigerate so the flavors meld.
• Serve cold as a salad or with tortilla chips.