Prepare the vegetables: Dice the red onion, bell peppers (red, yellow, and green), and mince the jalapeño (if using). Finely chop the fresh cilantro.

Rinse and drain both cans of black-eyed peas and corn thoroughly. Place all prepared vegetables and the beans/corn into a large mixing bowl.

Prepare the vinaigrette: In a small jar or bowl, whisk together the olive oil, apple cider vinegar, brown sugar, ground cumin, chili powder, minced garlic, salt, and black pepper until the sugar is dissolved and the mixture is well combined.

Pour the prepared vinaigrette dressing over the vegetable and bean mixture in the large bowl.

Gently fold all ingredients together until everything is evenly coated with the dressing. Taste and adjust seasonings if necessary (add more salt or vinegar to taste).

Cover the bowl and refrigerate for at least 1 hour (preferably 3-4 hours or overnight) to allow the flavors to meld and the beans to absorb the dressing.

Serve chilled or at room temperature with tortilla chips, crackers, or as a topping for grilled chicken or fish.