Rinse the beans

• Rinse and drain the black beans, black-eyed peas and chickpeas thoroughly in a colander.

Chop the vegetables

• Dice the Roma tomatoes after removing the seeds.
• Dice the bell pepper and finely chop the red onion.
• Mince the jalapeño and chop the fresh cilantro.

Make the dressing

• In a small bowl, whisk the olive oil with the fresh lime juice.
• Add the minced garlic, ground cumin, sea salt and black pepper and mix well.

Combine the salad

• In a large bowl, mix the beans, tomatoes, bell pepper, red onion, jalapeño and cilantro.
• Pour the dressing over and toss until everything is coated.

Let the flavors meld

• Cover and refrigerate for a couple of hours so the flavors develop.

Add the avocado and serve

• Dice the ripe avocado and fold it in just before serving.