Robbie's Black Eyed Peas

One of the nurses where my mother is staying brought this as part of her lunch one day when I was there. I commented that it looked quite good and how much I enjoy black eyed peas, so she gave me a little taste and it was absolutely delicious. Robbie gave me the recipe, it could not be any easier. Feel free to increase the amounts depending on the amount of servings that you need.








Black Eyed Pea Salad

1 -14 to 16 oz can of black-eyed peas
1 rib celery, chopped
1 tbsp. finely chopped onion
1 tbsp. salad oil
1 tbsp. vinegar
1 tbsp. mayonnaise
1/4 tsp. salt
Dash of cayenne pepper
1 ripe tomato, diced

Open can of black-eyed peas, rinse with cold water and drain well. Add chopped celery and onion. Combine oil, vinegar, mayonnaise, salt and cayenne. Mix well. Pour over peas. Stir gently. Allow to chill in refrigerator several hours or overnight. At serving time add the diced tomato. Mix carefully.