Rinse and drain the black-eyed peas and corn. If using dried black-eyed peas, cook until tender (20-30 minutes).

Finely dice the red and green bell peppers, and half a red onion. Chop the jalapeño and cilantro.

In a large mixing bowl, combine the black-eyed peas, corn, diced peppers, jalapeño, and cilantro.

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

Pour the dressing over the vegetable mixture and gently toss to combine.

Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, stir the caviar gently and garnish with additional cilantro.