Start by rinsing your black-eyed peas thoroughly. If you're using canned peas, ensure you drain them well to avoid excess liquid. This will help your dish maintain the right consistency.

While the peas drain, chop up your vegetables. I recommend using fresh tomatoes and bell pepper for better flavor. Take care to mince the garlic and jalapeños finely for even distribution of flavor.

In a large mixing bowl, combine the black-eyed peas, diced tomatoes, bell pepper, avocado, jalapeños, and garlic. Stir gently to mix.

In a separate small bowl, whisk together the olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Pour this dressing over the salad mixture. Toss gently to coat the vegetables and peas evenly.

Fold in the green onions and chopped cilantro. They add a fresh touch that brightens the entire dish.

Let your Texas caviar sit in the refrigerator for at least an hour before serving. This helps blend the flavors beautifully. Serve chilled with chips, veggies, or crackers.