Cold Black-Eyed Pea Salad - cooking recipe

Ingredients

1 (16 ounce) can black-eyed peas
1 celery rib, finely chopped
1 tablespoon finely chopped onion
1 tablespoon vegetable oil
1 tablespoon vinegar
1 tablespoon mayonnaise
1/4 teaspoon salt
1 dash cayenne pepper
1 small tomatoes, diced

Preparation

Drain black-eyed peas. Rinse well with cold water and drain.
Add celery, onion to peas.
Whisk together oil, vinegar, mayonnaise, salt and cayenne pepper.
Pour over black-eyed peas.
Stir gently.
Refridgerate several hours or overnight.
At serving time, gently stir in tomatoes.