Gather all your ingredients, rinse and drain the black beans and black-eyed peas, then chop the vegetables.

In a large mixing bowl, combine the black beans, black-eyed peas, sweet corn, avocados, cherry tomatoes, bell pepper, red onion, and cilantro.

In a separate bowl, whisk together lime juice, olive oil, and a generous sprinkle of salt and pepper until smooth.

Pour the dressing over the mixture in the large bowl and toss gently to coat without mashing the avocado.

Taste and adjust seasoning, adding more salt, pepper, or lime juice as needed.

Cover and chill in the refrigerator for about 30 minutes to allow the flavors to meld.

Serve in a colorful bowl with tortilla chips or fresh veggie sticks.