Dice the celery, red bell pepper, green bell pepper, Spanish onion, radish, tomatoes, and jalapeno.

Mince the garlic cloves and chop the fresh cilantro.

In a large bowl, combine the diced vegetables, black-eyed peas, diced green chilies, minced garlic, and chopped cilantro.

In a separate small bowl, whisk together the red wine vinegar, extra virgin olive oil, sea salt, and pepper.

Pour the vinaigrette over the black-eyed pea mixture and stir well to combine.

For best flavor, refrigerate for at least 1 hour before serving.

Alternatively, serve warm by heating in the microwave or on the stovetop until heated through.