Name: GlendaLee's Black-Eye Pea Salad
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Black-eyed peas, rinsed and drained - 4 (15 ounce) cans; Red onion, finely diced - 1 large; Green bell pepper, seeded and finely diced - 1 large; Tomato, seeded and finely diced - 1 large; Mayonnaise - 1 cup; Canola oil - 2 tablespoons; White vinegar - 2 tablespoons; White sugar, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Cabbage, coarsely chopped - ½ head

Ingredients for - GlendaLee's Black-Eye Pea Salad

1. Black-eyed peas, rinsed and drained 4 (15 ounce) cans

2. Red onion, finely diced 1 large

3. Green bell pepper, seeded and finely diced 1 large

4. Tomato, seeded and finely diced 1 large

5. Mayonnaise 1 cup

6. Canola oil 2 tablespoons

7. White vinegar 2 tablespoons

8. White sugar, or to taste 1 pinch

9. Salt and ground black pepper to taste 1 pinch

10. Cabbage, coarsely chopped ½ head

How to cook deliciously - GlendaLee's Black-Eye Pea Salad

1 . Stage

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.

2 . Stage

Cover and refrigerate for at least 1 hour, preferably overnight.

3 . Stage

Toss cabbage into black-eyed pea mixture just before serving.