1 can black beans
1 can black-eyed peas (see note in recipe)
1 red bell pepper, chopped into pieces the same size as beans
1 green bell pepper, chopped into pieces the same size as beans
1 red onion, chopped into pieces the same size as beans
1 bunch cilantro, chopped (about 1 cup chopped cilantro)
salt and fresh ground black pepper to taste

Dressing:
1 tsp. Spike seasoning (optional, but recommended)
1 tsp. ground cumin
1 tsp. ground ancho chile pepper (or use chile powder)
3 T fresh lime juice
2 T white balsamic vinegar (or use white wine vinegar)
6 T olive oil
salt and fresh ground black pepper to taste
(This is probably more dressing than you need for the salad, but if you refrigerate leftovers and eat them later, it's nice to have a little extra dressing to mix in.)

Drain black beans and black-eyed peas into a colander placed in the sink, rinse with cold water until no more foam appears, then let beans drain at least 5 minutes. (You can pat dry to speed it up. I made this twice with different brand of black-eyed peas, but next time I might try 1 cup frozen black-eyed peas, which are usually a little firmer.)