Black Eyed Pea Salad - cooking recipe

Ingredients

1 cup dried black-eyed peas or (15 ounce) can black-eyed peas, drained and rinsed
2 tablespoons extra virgin olive oil
1 medium sweet onion, finely diced
1 red bell pepper
2 large celery ribs, cut into 1/4 inch dice
2 tablespoons low-fat mayonnaise
4 teaspoons cider vinegar
4 green onions, sliced thin (green parts only)
kosher salt & freshly ground black pepper
Tabasco sauce

Preparation

Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl.
Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice.
In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste.
Chill.