In a large mixing bowl, combine the black-eyed peas, bell peppers, corn, jicama, red onion, and jalapeños. Toss these ingredients together until evenly mixed.

In a separate small bowl, whisk together the orange juice, olive oil, rice wine vinegar, and sea salt until emulsified.

Pour the dressing over the vegetable mixture and gently toss until well-coated.

Cover with plastic wrap and refrigerate for at least 1 hour to enhance flavors.

Stir before serving and enjoy with tortilla chips or grilled meats.