Black Bean-Black-Eyed Pea Salad

1 teaspoon grated lime rind
1/2 cup fresh lime juice (about 4 limes)
1/4 cup olive oil
1 teaspoon brown sugar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 15-oz. can black beans
1 15-oz. can black eyed peas (or frozen, thawed, and cooked)
1 15-oz. can garbanzo beans/chick peas
1 1/2 cups fresh whole kernel corn (or frozen and thawed)
1 cup red, green, and/or yellow bell peppers, chopped
1/2 cup pico de gallo (or finely chopped tomato and green onions)
1/3 cup chopped, fresh cilantro

Whisk first seven ingredients (lime rind through salt) together. Add black beans and remaining ingredients. Toss to cover and chill for at least 30 minutes before serving. Serve with baked chips, as a side dish, or with a green salad.