2 cups dried black-eyed peas
3 tablespoons red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon Dijon mustard
1 teaspoon dried oregano
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped
1 cup sliced green onions
1/2 red onion, chopped
1/4 teaspoon fine sea salt