This vibrant, chunky salad piles black-eyed peas and black beans together with sweet corn, crisp bell peppers, and a punch of red onion and jalapeño for real crunch in every scoop. Fresh cilantro and creamy diced avocado bring color and richness, while a zippy dressing of olive oil, lime juice, red wine vinegar, and warm cumin and chili powder ties it all together. A short stint in the fridge lets the beans soak up all that tangy, spiced flavor, so it actually tastes better the longer it sits. Scoop it up with tortilla chips for a snack, or spoon it over a bowl for something more substantial — either way, it's loaded with texture and brightness. This one's an easy, crowd-pleasing pick for a vegan spread, whether it's game day, a potluck, or just a fridge full of leftovers you'll be happy to see.
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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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