Two-Bean Salad

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6 tablespoons apple cider vinegar

1/4 cup finely chopped pickled jalapeño plus 2 tablespoons brine

2 teaspoons honey

Kosher salt and freshly ground black pepper

1/2 cup plus 2 tablespoons extra-virgin olive oil

Two 15-ounce cans black-eyed peas, rinsed and drained

Two 15-ounce cans black beans, rinsed and drained

2 cups frozen corn, thawed

1 cup roughly chopped fresh cilantro

8 scallions, chopped

4 plum tomatoes, seeded and chopped

2 red bell peppers, stemmed, seeded and chopped