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VEGGIE PREP: Aim to dice the vegetables to roughly the same size as the beans for the best results. Prepare the corn (see Note 1). Quarter the cherry tomatoes, dice the bell peppers, and finely dice the jalapeño and cilantro.
COMBINE: Add all the prepped vegetables to a large bowl with the drained and rinsed black beans and black-eyed peas.
DRESSING: Add all the dressing ingredients to a Mason jar. Seal the jar and shake until combined. Season to taste with salt and pepper (I usually add ½ tsp each salt & pepper).
AVOCADO AND DRESSING: Right before serving, dice the optional avocados and gently stir them into the caviar. Drizzle with dressing. (Feel free to use less dressing if desired.) Taste and adjust seasoning, adding more salt if needed (I usually add up to ½ tsp more salt)
STORAGE: If not serving immediately, store the dressing separately from the caviar and add the avocados just before eating. For leftovers, only add dressing and avocado to the portion being served and store the components separately.