Glendalee'S Black-Eye Pea Salad - cooking recipe

Ingredients

4 (15 ounce) cans black-eyed peas, rinsed and drained
1 large red onion, finely diced
1 large green bell pepper, seeded and finely diced
1 large tomato, seeded and finely diced
1 cup mayonnaise
2 tablespoons canola oil
2 tablespoons white vinegar
1 pinch white sugar, or to taste
salt and ground black pepper to taste
1/2 head cabbage, coarsely chopped

Preparation

Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
Cover and refrigerate for at least 1 hour, preferably overnight.
Toss cabbage into black-eyed pea mixture just before serving.