GlendaLee's Black-Eye Pea Salad

Name: GlendaLee's Black-Eye Pea Salad
Total time: 80
Yield: 10
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; ½ head cabbage, coarsely chopped

Recipe by glendalee from allrecipes.com

Lunch 1 Hr. 20 Mins.

Ingredients

10 servings

•

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
•

½ head cabbage, coarsely chopped

Instructions

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.