If you’re using canned black-eyed peas, drain and give them a quick rinse. If you cooked them from dried, make sure they’re tender but not mushy. Place them in a large mixing bowl.

For a little extra flavor, cook corn kernels in a hot skillet with a tiny drizzle of oil for 3–5 minutes until slightly charred. If you’re short on time, thawed frozen or canned corn works great. Add corn to the bowl.

Halve cherry tomatoes, dice red pepper, finely chop onion, and mince jalapeño if using. Toss all into the bowl with the beans and corn.

In a small jar or bowl, whisk together olive oil, lime juice, honey, cumin, smoked paprika, salt, and pepper. Taste and tweak — more lime for tang, more honey for sweetness.

Pour dressing over the salad and gently toss until everything is lightly coated. Stir in cilantro. If you’re adding avocado, fold it in last to avoid mush.

Let the salad sit at room temperature for 10–15 minutes to let flavors mingle, or chill for an hour for a cooler side. If you’re making this ahead, wait to add avocado and any delicate greens until just before serving.