Black-Eyed Pea Salad

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Black-Eyed Pea Salad:

One (#10 can) black-eyed peas, rinsed and drained

1/2 red bell pepper, seeded and finely chopped, optional

1/2 green bell pepper, seeded and finely chopped, optional

1/2 to 1 small or medium red onion, chopped

1 clove garlic, peeled and finely minced

3/4 cup chopped flat-leaf Italian parsley

1/2 fresh jalapeno, very finely minced

Salad dressing:

1/4 cup olive oil

1/4 cup canola oil

1/3 cup red wine vinegar

1 tablespoon whole-grain mustard

1 tablespoon brown mustard

1/2 tablespoon salt

1/2 tablespoon ground black pepper