Black-Eyed Pea Salad

4 cups black-eyed peas, cooked and drained

1 cup white onion, small dice

1 1/2 cups red pepper, medium dice

1 cup Kalamata olives, pitted and chopped

2 tablespoons fresh oregano, picked and chopped

1/2 cup flat leaf parsley, picked and chopped

Dressing:

1 1/2 cups extra virgin olive oil

1 lime, zested

2 limes, juiced

2 tablespoons garlic, chopped

1 tablespoon sugar

Salt and fresh ground pepper, to taste