For the dressing:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper

For the Dip:

• 15 oz black beans rinsed and drained
• 15 oz black-eyed peas rinsed and drained
• 15 oz sweet corn
• 1 cup cherry tomatoes sliced in half
• 2 avocados pitted and diced
• 1 red bell pepper diced
• 1/2 red onion diced
• 1 Jalapeño de-seeded ad finely diced
• 1/4 cup fresh cilantro chopped
• juice from 1 lime