2 (1 lb. 3 oz.) bags black-eyed peas
1 (2 oz.) jar pimientos
1/2 c. finely chopped bell pepper
1/2 c. chopped onion (white or red)
2 ribs celery (finely chopped)
1/2 c. vegetable oil
1/2 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper

Combine all vegetables in bowl. Combine remaining ingredients and pour over vegetables and toss. Cover and chill several hours or overnight.