In a small bowl, whisk together olive oil, red wine vinegar, lime juice, cumin, pepper, salt, oregano, garlic powder and brown sugar. Put in fridge while you prepare the other ingredients.
In a large bowl combine black eyed peas, black beans, tomatoes, corn, bell pepper, red onion, jalapeño and chopped cilantro. Pour dressing over and gently toss until evenly coated. If needed, season with salt and pepper to taste. Chill in refrigerator for at least an hour and then gently toss once more before serving. If desired, add in some diced avocado just before serving.
Serve with tortilla or pita chips. Store in refrigerator.