Open and drain each can. Rinse the black-eyed peas, black beans, and corn, but do not rinse the fire-roasted tomatoes.
Dice the red onion and the bell pepper, slice the jalapeño and remove the seeds and stems, finely chop the cilantro and dice the avocado.
Juice the limes.
In a small bowl, mix together lime juice, olive oil, agave nectar, and all of the spices.
Whisk these together ensuring no clumps remain.
Add all of the prepared ingredients to a large bowl and mix thoroughly.
Add the dressing and mix again.
Taste and adjust levels of chili powder and salt.