In a large mixing bowl combine the beans, black-eyed peas, tomato, corn, pepper, onion and cilantro. Mix well.
In a small bowl combine the vinegar, sugar, garlic salt, oregano, basil, chili powder and pepper. Whisk until blended. Slowly add the olive oil, whisking to combine. Pour the dressing over the dip and toss to coat. Refrigerate for at least 15 minutes to let the flavors meld together.
Serve with tortilla chips or your favorite chips.
Notes
If using avocado wait to add it until just before serving.