Black Eyed Pea Salsa

Perfect for this Holiday weekend!  I serve with Blue Tortilla Chips and Carrot Chips.
Black Eyed Pea Salsa
2 cans blacked peas, drained and rinsed
1 red pepper, diced
1/2 English cucumber, peeled & diced
3 celery stalks, diced
2 Tbs minced jalapeno
4 green onions, thinly sliced, whites and greens

Dressing:
1/3 cup olive oil
1/3 cup white wine vinegar
1 Tbs red wine vinegar
Juice of 1/2 lime
1 Tbs jalapeno juice
Sprinkle of salt & pepper
2 Tbs sugar
1/2 Tsp dry mustard

Combine all vegetables in a container with an air tight lid. Whisk dressing together and pour over vegetables. Cover with lid and give the container a good shake (or you could also lightly mix & cover with Saran Wrap).  Marinate in the fridge for 2 hours before serving & Enjoy.