In a small mixing bowl, whisk together olive oil, lime juice, white wine vinegar, honey, chili powder, and salt and pepper to taste until dressing is a smoky red color. Set dressing aside.
In a large bowl (I used a 13 quart mixing bowl), add the black beans, black eyed peas, sweet corn, Roma tomatoes, cilantro, avocado, green bell pepper, red bell pepper, red onion, and jalapeno. Pour the prepared dressing in the bowl, then use a spatula to gently mix ingredients and coat with dressing.
Serve cowboy caviar immediately with tortilla chips for dipping.
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