Thoroughly rinse and pat dry the canned black beans and black-eyed peas before mixing to remove excess sodium and starch, preventing a watery, mushy caviar.

Prepare the caviar 2-4 hours ahead or overnight—the flavors meld beautifully and the lime juice gently 'cooks' the vegetables, creating a more cohesive, complex taste.

Taste and adjust the lime juice and apple cider vinegar ratio first, then fine-tune heat with jalapeño—this ensures the dressing's brightness shines without overpowering the fresh vegetables.

Cut all vegetables into uniform, small dice (about ¼ inch) so each bite delivers balanced flavors and the caviar stays together with chips instead of falling through.

Reserve half the cilantro to stir in just before serving—this preserves its vibrant color and fresh herbal notes that get muted if mixed in too early.