In a large bowl, combine the black beans, black-eyed peas, corn, bell pepper, red onion, cherry tomatoes, jalapeno and cilantro.

In a small jar, shake together the olive oil, red wine vinegar, lime juice, sugar, cumin, garlic powder and 1 teaspoon salt until the sugar dissolves.

Pour the dressing over the vegetable mixture and toss until every piece glistens.

Cover the bowl tightly and refrigerate overnight, at least 8 hours, so the beans soak up the tangy dressing.

Stir well before serving and taste for salt and pepper, adding more if the beans have mellowed the dressing.

Serve cold with scoop style tortilla chips alongside the bowl.