Drain and rinse the black-eyed peas and black beans and combine them in a large bowl with the drained corn.
In a medium saucepan set over medium-low heat, whisk together the apple cider vinegar, vegetable oil, water, sugar, salt and pepper. Simmer the mixture for 3 minutes then remove it from the heat.
Add the jalapeño, red onion and chopped peppers to the bowl of vegetables then pour in the dressing and stir until well-combined.
Serve the Texas Caviar immediately or cover it with plastic wrap and refrigerate it for up to 24 hours before serving.
★ Did you make this recipe? Don't forget to give it a star rating below!