Easy

1 (15-19 ounce) can black-eyed peas, drained
1 small red onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped
1 teaspoon minced garlic

Dressing:
1/3 cup red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
¼ cup oil
¼ cup olive oil

Toss all salad ingredients together. Whisk together vinegar and mustards. Gradually whisk in oils until emulsified (or use a hand blender). Toss with salad and serve.