Step 1

In a large mixing bowl, combine the black-eyed peas, corn, cucumber, celery, bell pepper, tomatoes, parsley, cilantro, onion, jalapeño, if using, and garlic.

Step 2

In a small bowl, whisk together the oil, lime juice, salt, black pepper, and agave nectar until well combined.

Step 3

Pour the dressing over the bean mixture and toss well. Taste and, if desired, add more lime juice, salt, and pepper.

Step 4

For best results, let the salad sit for up to one hour at room temperature to marry the flavors. Serve at room temperature or chilled, topped with the avocado slices, if desired.