||In a medium bowl, combine the jalapeño pickling brine with olive oil, honey, lime juice, cilantro, oregano, salt and pepper, and whisk until fully empulsified.
||Incorporate the diced pickled jalapeños, pinto and black beans, grape tomatoes, orange and yellow bell peppers and scallions. Toss well.
||Let it sit and marinate anywhere from 15 minutes to 24 hours before serving. If letting it sit more than an hour, cover and refrigerate.
||Serve on corn tostadas and crown with slices of ripe avocado and crumbled queso fresco or Cotija cheese