1 (#300) can 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 peas. Rinse with cold water and drain well. Add chopped celery and onions. 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 tomato. Mix carefully. Serve as relish with meats, snack for children or garnish with lettuce for covered dish buffet.