Zesty Hoppin John Salad

• 3 (15 ounce) cans black-eyed peas, drained
• 8 stalks celery, cut into 1/4-inch dice
• 10 roma (plum) tomatoes, cut into 1/4-inch dice
• 1 cucumber, cut into 1/4-inch dice
• 1 red onion, cut into 1/4-inch dice
• 1 green bell pepper, cut into 1/4-inch dice
• 1 yellow bell pepper, cut into 1/4-inch dice
• 1 orange bell pepper, cut into 1/4-inch dice
• 2 tomatillos, cut into 1/4-inch dice
• 1/4 cup lemon juice
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon chopped cilantro
• 1/2 teaspoon red pepper flakes, or to taste (optional)
• 4 leaves romaine lettuce, or as needed (optional)

1. Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.

blackeyed peas, stalks celery, roma, cucumber, red onion, green bell pepper, yellow bell pepper, orange bell pepper, lemon juice, balsamic vinegar, olive oil, cilantro, red pepper, romaine lettuce

Taken from www.allrecipes.com/recipe/230313/zesty-hoppin-john-salad/ (may not work)