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Preparation

1. Finely chop green pepper, red pepper, and onion. Remove the seeds from the jalapeno and finely chop the pepper. Combine oil, vinegar, sugar, salt, and pepper in a medium saucepan over medium-low heat. Stir together and simmer for 3 minutes until sugar is dissolved. Remove from the heat and set aside to cool.
2. Meanwhile, rinse and drain the black beans and black-eyed peas and then combine with corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the vinegar mixture and stir until well combined.
3. Serve the Texas caviar immediately with low-sodium tortilla chips for a snack or with rice or noodles for an entrée. Cover and store remaining caviar in the refrigerator.