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Cook the pearl couscous according to package instructions until tender, then drain and let it cool.
In a large bowl, combine the black beans, black eyed peas, diced bell peppers, chopped red onion, diced tomatoes, and corn kernels.
Add the cooled couscous to the bowl with the beans and vegetables.
Chop the fresh cilantro and jalapeno, then mix them into the salad.
In a separate small bowl, whisk together the olive oil, vinegar, lime juice, cumin, paprika, garlic powder, honey, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss everything together until well combined.
Serve the salad chilled or at room temperature.