Place frozen beans in a medium saucepan and cover with water. Add table salt to the water, and bring to a boil uncovered. Reduce heat to medium-low, cover, and cook beans 30 minutes or until tender crisp. Drain and rinse with cold water when cooked.
While beans cook, whisk together vinegar, olive oil, Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir in black beans, tomatoes, corn, cabbage, jalapeño, and lime juice. Stir in cooked and drained black eyed peas.
Refrigerate pea dip without the avocado until ready to serve. (You can make it a day ahead of time if desired. Flavor will be better if you make it at least a few hours before serving.)
When ready to serve, gently stir in the avocado, and add salt, pepper, or hot sauce to taste. Serve with chips for dipping.