Blackeye Peas Salsa

I altered Pioneer Woman's version of this salsa. 
The following is how I made mine. 
My version is sugar free and I changed a few other things.

Dressing Ingredients:
1/2 cup Olive Oil
1/3 cup White Wine Vinegar
1 Tablesoon honey
1 teaspoon Celery Seed
1/2 teaspoon Dry Mustard
1/2 teaspoon Salt
Freshly Ground Pepper, to taste

Vegetable Ingredients:
3 stalks Celery Finely Chopped
1 whole Red or Orange Bell Pepper, chopped
1 whole Cucumber, peeled, and chopped
1 whole Jalapeno, seeded and chopped
1 T dried Cilantro leaves
2 bpa free cans of Black-eyed Peas, drained and rinsed

Directions:
Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips.