Step 1

Open and drain each can. Rinse the black-eyed peas, black beans, and corn, but do not rinse the fire-roasted tomatoes.

Step 2

Dice the red onion and the bell pepper, slice the jalapeño and remove the seeds and stems, finely chop the cilantro and dice the avocado.

Step 3

Juice the limes.

Step 4

In a small bowl, mix together lime juice, olive oil, agave nectar, and all of the spices.

Step 5

Whisk these together ensuring no clumps remain.

Step 6

Add all of the prepared ingredients to a large bowl and mix thoroughly.

Step 7

Add the dressing and mix again.

Step 8

Taste and adjust levels of chili powder and salt.