This vibrant, no-cook salad is loaded with black-eyed peas, black beans, sweet corn, and a colorful mix of red and green bell peppers, all tossed together with red onion, jalapeño, and fresh cilantro for a little heat and brightness. The dressing is where it really shines: olive oil, fresh lime juice, and red wine vinegar whisked with cumin, chili powder, and garlic powder coat every bite in bold, tangy flavor. A short chill in the fridge lets the beans soak up all that dressing, so the flavors deepen and mellow into something even better than when you first mixed it. Fold in creamy diced avocado right before serving for extra richness and a pop of color. It's endlessly scoopable, easy to make ahead for parties or weeknight snacking, and a genuinely solid pick if you're keeping things gluten free. Simple, fresh ingredients do all the work here, so every forkful tastes like summer no matter when you make it.
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In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, ground cumin, chili powder, garlic powder, sugar, salt, and black pepper until the sugar and salt are fully dissolved and the dressing is uniform.
In a large mixing bowl, combine the black-eyed peas, black beans, corn, red bell pepper, green bell pepper, red onion, jalapeño, and cilantro.
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