Dice the vegetables

• Dice the orange, red and yellow bell peppers, the red onion and the jalapeños.
• Add all the diced vegetables to a large bowl.

Add beans, corn, feta and avocado

• Drain and rinse the black beans, pinto beans, black-eyed peas and corn.
• Add them to the bowl along with the crumbled feta and diced avocado.

Make the dressing and toss

• Add the red wine vinegar, olive oil, lime juice, sugar, garlic powder, salt and pepper.
• Toss until everything is well combined.

Chill and serve

• Store in the fridge for up to 4 days.
• Serve with tortilla chips.