In a large heatproof bowl, combine the black-eyed peas, black beans, corn, bell peppers, red onion, and jalapeño. Set aside.
In a small saucepan, combine the vinegar, oil, sugar, and garlic. Heat on medium, until sugar dissolves, stirring occasionally. Cool slightly.
Pour warm dressing over bean mixture. Stir to combine, then stir in the cilantro. Season with salt and pepper to taste. Cover and refrigerate at least 4 hours or up to 1 day. Serve as a side dish or with the tortilla chips for scooping.