Texas Caviar

I made this today and am currently enjoying a generous helping!  Of course I didn't follow a recipe, so here's my version.
Texas Caviar
3 sweet bell peppers (1 each: red, orange, yellow) - stemmed, seeded and diced
2 jalapenos - seeds and membranes removed and finely diced
1 small red onion - finely diced
2-3 cups canned tomatoes - drained and diced
4 cups black-eyed peas - rinsed and drained
Cilantro - large handful chopped
6 Tbs - red wine vinegar
6 Tbs - EVOO
1/2 tsp - salt
1/2 tsp - ground black pepper
1/2 tsp - garlic powder
1 tsp - dried oregano
1 1/2 tsp - ground cumin
1 Tbs - sugar
In a large bowl, combine sweet peppers, jalapenos, onion, tomatoes and black-eyed peas.  Note: instead of using canned from the store, I cooked the beans from dry and used a quart jar of our tomatoes from our garden last summer.
In a small bowl, mix dressing ingredients and whisk together.
Pour dressing over ingredients in large bowl, add cilantro and mix well. I suggest letting it set for 30 minutes to an hour in the fridge so the flavors can mingle.
Delicious with tortilla chips, on a salad or as a side.