1 (#300) can Bush's Best Fresh Blackeyed 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 of cayenne pepper
1 tomato, diced

Drain peas and 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. Serves 4.

NOTE: Serve as a relish with meats or garnish with lettuce and a spoonful of mayonnaise and serve as a salad.