1 (#300) Bush's best blackeye 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 cayenne pepper
1 ripe tomato, diced

Drain Bush's best blackeye 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. Serve as a relish with meats, or garnish with lettuce and a spoonful of mayonnaise and serve as a salad.