1 can blackeye peas
1 rib celery, chopped
1 tbsp. finely chopped onion
1 tbsp. salad oil
1 tbsp. vinegar
1 tbsp. mayonnaise (more if needed)
Dash of pepper
1 ripe tomato, diced
1/4 c. sliced black olives (optional)
1 tsp. garlic powder

Drain blackeyes. Rinse with cold water and drain well. Add chopped celery, onion and garlic. Combine oil, vinegar, mayonnaise, black olives and pepper. Mix well. Pour over peas. Stir gently. Allow to chill in refrigerator several hours or overnight. At serving time add diced tomato and mix carefully. Garnish with lettuce. Serve as a salad.

NOTE: Fried crumbled bacon may be added for extra crunchy taste.