Drain and rinse the beans

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

Chop the vegetables

• Dice the cherry tomatoes, bell pepper and red onion.
• Seed and finely dice the jalapeño, then chop the cilantro.

Make the dressing

• Juice the limes into a small bowl.
• Whisk in the olive oil, red wine vinegar, salt and black pepper.

Combine and marinate

• Add the beans, corn and chopped vegetables to a large bowl.
• Pour over the dressing and toss well to coat.
• Chill to let the flavors meld before serving.