Spicy Black-Eyed Pea Salad

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2 tablespoons red wine vinegar

1/2 clove garlic, finely grated 

Pinch cayenne 

Kosher salt 

1/4 cup olive oil 

Two 15.5-ounce cans black-eyed peas, rinsed and drained 

1 cup mixed-color grape tomatoes, halved 

1/2 green bell pepper, medium-diced (slightly smaller than 1/2-inch pieces) 

1/2 red bell pepper, medium-diced (slightly smaller than 1/2-inch pieces) 

2 stalks celery, thinly sliced 

1/4 cup finely chopped red onion 

2 tablespoons chopped fresh flat-leaf parsley