This vibrant bean salad is loaded with black-eyed peas, black beans, sweet corn, and a rainbow of crisp bell peppers, all tossed in a zesty olive oil and lime dressing with a kick of cumin and chili powder. Fresh cilantro and red onion bring brightness, while diced avocado folds in a creamy finish right before serving. It's a colorful, plant-forward dish built on legumes, fresh produce, and good olive oil — exactly the kind of everyday combination that makes it such a natural fit for a Mediterranean way of eating. Chilling the mixture lets the beans soak up all that citrusy, herby flavor, so every scoop is bright and well-balanced. Serve it with tortilla chips for crunch, or spoon it over greens for a light, satisfying meal. Either way, this one earns a regular spot in the rotation.
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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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