GlendaLee’s Black-Eye Pea Salad

Ingredients

• 4 (15 ounce) cans black-eyed peas, rinsed and drained
• 1 large red onion, finely diced
• 1 large green bell pepper, seeded and finely diced
• 1 large tomato, seeded and finely diced
• 1 cup mayonnaise
• 2 tablespoons canola oil
• 2 tablespoons white vinegar
• 1 pinch white sugar, or to taste
• Salt and ground black pepper to taste
• 1/2 head cabbage, coarsely chopped

Directions

Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.

Cover and refrigerate for at least 1 hour, preferably overnight.

Toss cabbage into black-eyed pea mixture just before serving.