Classic Texas Caviar

2 (15.8 ounce) cans black-eyed peas, drained

1 (14.5 ounce) can petite diced tomatoes, drained

2 fresh medium jalapeños, stemmed, seeded and minced

1 small onion, cut into small dice

½ yellow bell pepper, stemmed, seeded and cut into small dice

¼ cup chopped fresh cilantro

6 tablespoons red wine vinegar

6 tablespoons olive oil (not extra virgin)

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

1 teaspoon dried oregano

1 ½ teaspoons ground cumin