For the dressing: 1/3 cup olive oil 1/4 cup red wine vinegar 3 to 4 garlic cloves, minced 1 teaspoon granulated sugar Kosher salt and black pepper For the salad: 3 plum tomatoes, cored, seeded if desired, and diced 1/2 red onion, finely diced (about 3/4 cup) 1 (15-ounce) can black beans, rinsed 1 (15-ounce) can black-eyed peas, rinsed 1-1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces) 1 red, green or yellow bell pepper, seeded and finely diced 1 jalapeño, seeded and finely diced 1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired 1 scallion, white and green parts, chopped, for garnish (optional) Tortilla chips, for serving
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips