Black-eyed Pea Salad

Ingredients     2 (15.5 ounce) cans black-eyed peas     1 large tomato, chopped     1 medium red bell pepper, chopped     1 medium green bell pepper, chopped     1/2 red onion, diced     1 stalk celery, chopped     1 tablespoon chopped fresh parsley     3 tablespoons balsamic vinegar     2 tablespoons olive oil     salt and pepper to taste Directions     In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.     In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.