Whisk together the lime juice, olive oil, salt, sugar, garlic powder, and lime zest. Set aside.
Drain and rinse black-eyed peas, black beans, and corn.
In a large bowl combine black-eyed peas, black beans, corn, red onion, avocado, peppers, tomatoes, scallions, and cilantro.
Pour dressing over salad and mix gently.
Serve with your favorite main dish or as an appetizer with chips.
1. Lime Zest: Limes should be zested before squeezing for juice.2. Corn: If using canned corn then it will need to be drained and rinsed.3. Mini Peppers: Bell peppers can be used as a substitute for mini peppers. For a little heat, jalapeno peppers can be used.4. Dried Beans: Cook beans according to the package instructions. Typically, a heaping 1/2 cup of dried beans is equivalent to a 15-ounce can of beans. After cooking allow beans to cool prior to assembly.5. Storage: Leftovers should remain fresh for 2-3 days if stored in an air-tight container in the refrigerator.6. Nutritional information: The accuracy of the nutritional information for any recipe on this site is not guaranteed and is only an estimate. It does not include the nutrition for any substitutions.