1. Rinse and drain the black beans and black eyed peas well, then add them to a large mixing bowl.

2. Add the corn, diced tomatoes, red bell pepper, yellow or orange bell pepper, red onion, jalapeño, and cilantro to the bowl.

3. In a small bowl, whisk together lime juice, olive oil, red wine vinegar, honey, garlic, chili powder, cumin, salt, and black pepper.

4. Pour the dressing over the bean and vegetable mixture, then gently toss until everything is evenly coated.

5. Cover and refrigerate for at least 30 minutes so the flavors can blend.

6. Just before serving, gently fold in the diced avocado.

7. Taste and adjust with extra lime juice or salt if needed, then serve chilled with tortilla chips.