Vinaigrette Dressing:  2 tablespoons avocado oil, 2 limes juices and zest from 1 lime, 1/2 teaspoon Italian dressing, 1/8 teaspoon chili powder, 1 teaspoon ground cumin,1/4 teaspoon sugar, 1/4 teaspoon ranch powder seasoning. Mix and refrigerate for at least 2 hours to ensure all the flavors mix. When you are ready to serve add 1/8 cup of tequila, mix well pour the dressing over the salad to lightly coat. Taste, adjust the seasoning if needed.

1 (15 oz.) can black-eyed peas, drained and rinsed, 1 (15 oz.) can black beans, drained and rinsed, 1 (15 oz.) can whole kernel white corn, drained and rinsed, 2 (15 oz.) cans pinto beans, drained and rinsed, 1 1/4 cup purple onions, finely diced, 1 small carrot, peeled and shaved, 1/2 cup green bell pepper, diced, 1/4 cup red bell pepper diced,1 jalapeno pepper, 2 green onions, thinly sliced, 2 teaspoon seasoning salt, diced, 4 garlic cloves minced,1 bunch cilantro, finely chopped leaves only, 2 firm avocados, peeled and diced, 1 cup cherry tomatoes, diced, 1 (4oz. ) can chopped green chilies, do not drain, 2 cucumbers, peeled and diced, 4-5 red radishes sliced, Get a large bowl, add all the ingredients, add some croutons.