Begin by dicing the red and green bell peppers, red onion, and firm tomatoes into small, bite-sized pieces. Mince the jalapeño, ensuring to remove the seeds if you prefer a milder dip. Lastly, chop fresh cilantro and set aside in a large mixing bowl.

In a colander, rinse and drain the black beans, black-eyed peas, and sweet corn under cold running water. Shake gently to remove excess moisture, then add these to the bowl with your chopped vegetables.

Gently toss the black beans, black-eyed peas, corn, and diced vegetables together in the mixing bowl.

In a separate bowl, whisk together lime juice, olive oil, red wine vinegar, garlic powder, salt, and pepper until well emulsified.

Pour the dressing over the combined vegetable and bean mixture and toss until all ingredients are well coated.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

When ready to serve, stir the dip and present it with tortilla chips or as a topping for grilled meats.