Black-Eyed Pea Salad

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1 large tomato, diced

1/2 medium red onion, finely chopped

1 small red bell pepper, finely chopped

1 jalapeno, finely chopped

2 tablespoons chopped green onions

2 tablespoons chopped fresh parsley leaves

1/4 cup unseasoned rice wine vinegar

1/4 cup canola oil

1/2 teaspoon sugar

Salt and freshly ground black pepper

Two 15-ounce cans black-eyed peas, drained