Recipe(tried): Black Eyed Pea Salad

BLACK EYED PEA SALAD

2 cans black-eyed peas or purple hull peas
1 medium tomato diced fine
1 small to medium onion, diced fine
1 green bell pepper, diced fine
1/4 cup red or white vinegar
1-2 tbsp sugar or to taste
1/2 cup mayonnaise
2 tbsp veg, cannola, or olive(lite) oil
dash of hot pepper sauce or to taste
1/2 head of small cabbage, chopped a little smaller than bite size pieces.
Salt/pepper to taste.

Drain and rinse peas well under cold running water until foaming ceases. Add peas and rest of ingredients, except cabbage, into a large bowl. Toss well. Refrigerate for 1-2 hours before serving.

Add cabbage before serving, so the cabbage will be crisp. Store in covered in refrigerator after use.

This is even better the next day even if the cabbage is limp. This is the basic recipe of mine. I adjust the ingredients each time I fix it. If the dressing is too runny for you, drain some of it off. Seldom do I have any leftovers. I am asked to bring this recipe to potlucks and family reunions etc. Enjoy!