1) In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green and jalapeno peppers, onion and pimento chillies.
2) To make the dressing, in a glass jar with a tight-fitting lid combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano and olive and vegetable oils. Shake until the ingredients are blended.
3) Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.