Black-Eyed Pea Dip

• 2 (15-ounce) cans black-eyed peas, drained
• 1 (15-ounce) can whole kernel corn, drained
• 1 (10-ounce) can spicy canned tomatoes, chopped
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 2 to 3 tablespoons chopped fresh jalapeno pepper
• 1/4 cup chopped yellow onion
• 1 (4-ounce) jar chopped pimentos, drained
• Corn chips, for serving

Dressing:

• 1/2 cup red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/4 teaspoon sugar
• Pinch dried oregano
• 1/2 cup olive oil
• 1/2 cup vegetable oil