In a small mixing bowl or measuring cup, whisk together the extra-virgin olive oil, freshly squeezed lime juice, honey, ground cumin, and sea salt until emulsified.

In a large mixing bowl, combine the rinsed black beans, rinsed black-eyed peas, sweet corn, quartered cherry tomatoes, diced bell pepper, chopped red onion, and minced jalapeño.

Pour the prepared lime vinaigrette dressing over the bean and vegetable mixture. Toss gently with a large spoon until all ingredients are evenly coated.

Just before serving, gently fold in the diced avocado and chopped fresh cilantro to keep the avocado green and fresh.