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In a spacious mixing vessel, assemble black-eyed peas, black beans, Roma tomatoes cut into precise cubes, jalapeño pepper finely minced, yellow bell pepper delicately chopped, red onion diced into uniform pieces, and fresh cilantro leaves roughly torn.
Create a vibrant vinaigrette by whisking extra virgin olive oil, red wine vinegar, Worcestershire sauce, seasoned salt, ground cumin, and freshly cracked black pepper until ingredients emulsify into a smooth dressing.
Gently cascade the prepared vinaigrette over the vegetable and legume mixture, ensuring each ingredient receives an even coating through careful folding motions.
Allow the salsa to rest and marinate at room temperature for approximately 30 to 45 minutes, enabling flavors to intertwine and develop depth.
Transfer the Texas Caviar to a serving platter, accompanied by crisp tortilla chips, and present as a refreshing appetizer or side dish perfect for gatherings.