Begin by rinsing and draining the black-eyed peas and corn if you're using canned versions. Place them into a large mixing bowl.

Dice the red and green bell peppers, and finely chop the red onion and jalapeño. Add to the bowl.

In a small bowl, whisk together olive oil, apple cider vinegar, lime juice, honey, garlic powder, cumin, salt, and pepper.

Pour the dressing over the vegetable mixture in the bowl and toss everything together.

Cover the bowl and refrigerate for at least one hour to allow flavors to meld.

Before serving, give the Texas Caviar a good stir and present it in a colorful bowl with tortilla chips or fresh veggies.