1 #300 can Bush's Best fresh blackeye peas
1 rib celery, chopped
1 tbsp. finely chopped onions
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 onion. Combine oil, vinegar, mayonnaise, salt and cayenne. Mix well and pour over peas. Stir gently. Allow to chill in refrigerator several hours or overnight. At serving time, add the diced tomato.

Makes 4 servings.