In a large mixing bowl, combine the drained black beans, black-eyed peas, diced tomatoes, corn, chopped black olives (if using), cubed avocado, finely diced red bell pepper, red onion, and minced cilantro. Gently stir the ingredients together.

In a separate bowl, whisk together the lime juice, raw honey, chili powder, cumin, and kosher salt. Slowly drizzle in the olive oil while whisking continuously until emulsified.

Pour the dressing over the salad mix and gently toss to coat all ingredients well.

Serve immediately or refrigerate for later. Add avocado just before serving.