Black-eyed Pea Salad

• 2 cans (15 Oz. Can) Black-eyed Peas, Well Rinsed And Drained
• 2 stalks Celery, Chopped
• 1 whole Bell Pepper, Chopped
• 1 bunch Green Onions, Chopped
• 1 can (10 Oz. Can) Rotel Tomates
• 1/2 cups Apple Cider Vinegar (or To Taste)
• 1/4 cups Olive Oil, Or To Taste
• 18 teaspoons Black Pepper, Or To Taste
• 4 drops Tabasco Sauce (or To Taste)

1. Pour in rinsed and drained black-eyed peas in a large bowl.
2. Add the chopped celery, bell pepper, and green onion.
3. Add the entire can of Rotel tomatoes (juice and all!).
4. Add the olive oil and vinegar and Tabasco sauce if you want the additional spiciness.
5. Also, add black pepper if you desire.
6. Mix well, but dont crush the ingredients.
7. Let the salad chill overnight or for several hours for the flavors to mingle.
8. I usually eat it as is, but it is also good with tortilla or corn chips.

blackeyed, stalks celery, bell pepper, green onions, tomates, apple cider vinegar, olive oil, black pepper, tabasco sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/black-eyed-pea-salad/ (may not work)