Make Ahead Black Eyed Pea Salad

2 cans black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each of small peppers
(yellow, green, red) finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 Tbs. basil, minced

1/4 Oregano Balsamic Vinegar
1/4 Persian Lime Olive Oil
1 tsp dijon mustard
Salt and Pepper to taste

Toss together the first 6 ingredients in a bowl. Blend together the next 3 ingredients in a jar. Drizzle over the salad and refrigerate covered for an hour before serving. Note: you can use any combination of Olive Oil or Balsamic Vinegar.