In a large bowl, combine the black-eyed peas, black beans, corn, bell peppers, onion, jalapeno pepper, cilantro, scallions, and tomatoes.
15 ounce can black-eyed peas, 15 ounce can black beans, 1 cup frozen corn, 1 red bell pepper, 1 orange bell pepper, 1 jalapeno pepper, ½ cup fresh cilantro, ½ cup fresh scallions, ½ cup tomatoes
In a small bowl, whisk together the olive oil, red wine vinegar, garlic, cumin, chili powder, salt, and black pepper.
¼ cup olive oil, ¼ cup red wine vinegar, 2 cloves garlic, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon salt, ¼ teaspoon black pepper
Pour the dressing over the vegetable mixture and toss to coat.
Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
Serve the cowboy caviar chilled or at room temperature, with tortilla chips or veggies for dipping.