Combine the black-eyed peas, the tomatoes, the cucumber, the red onion and the parsley in a bowl.
In a separate bowl, combine the vinegar, the oregano, the sugar and the salt and pepper. Whisk together with the olive oil.
Pour the dressing over the salad, tossing everything together.
Let it cool in the fridge for at least 1 hour before serving.
Notes
I usually use dried black-eyed peas and I cook them in a pressure cooker. You can use canned peas or you can use the dried ones and cook them in a regular pot! :)