Drain and rinse the canned black beans and black-eyed peas under cold water. In a large mixing bowl, combine these beans with diced tomatoes, canned corn, and sliced black olives if using.

Add diced avocado, chopped red bell pepper, finely diced red onion, and fresh cilantro. Toss everything gently to mix, aiming for a colorful blend throughout.

In a small bowl, whisk together fresh lime juice and raw honey to create a tangy base. Gradually whisk in chili powder, cumin, and kosher salt, adjusting seasoning to preference.

Slowly drizzle in olive oil while continuously whisking to emulsify the dressing until it's smooth and slightly thickened.

Pour the prepared vinaigrette over the salad mixture and gently toss until all ingredients are coated.

If serving immediately, transfer the Cowboy Caviar to a serving bowl. Allow it to sit for about 30 minutes for the flavors to meld.

For make-ahead, cover and refrigerate, adding avocado right before serving.