Whisk together the olive oil, lime juice, balsamic vinegar, chili powder, cumin, salt, and sugar in a small bowl. prep

Rinse and drain both cans of black beans and black-eyed peas in a colander. Once drained, transfer them to a large bowl. prep

Dice the bell pepper, tomatoes, jalapeño, and red onion. Chop the cilantro. Ensure the vegetable pieces are roughly the same size as the beans. prep

Add the diced vegetables and chopped cilantro to the bowl with the beans. mix

Pour the dressing over the salad and stir to coat evenly. Serve immediately, or refrigerate until ready to eat. finish