Black Eyed Pea Salad

• 1 cup dried black-eyed peas or (15 ounce) can black-eyed peas, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 medium sweet onion, finely diced
• 1 red bell pepper
• 2 large celery ribs, cut into 1/4 inch dice
• 2 tablespoons low-fat mayonnaise
• 4 teaspoons cider vinegar
• 4 green onions, sliced thin (green parts only)
• kosher salt & freshly ground black pepper
• Tabasco sauce

1. Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
2. Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl.
3. Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice.
4. In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
5. To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste.
6. Chill.

blackeyed peas, extra virgin olive oil, sweet onion, red bell pepper, celery, lowfat mayonnaise, cider vinegar, green onions, kosher salt, tabasco sauce

Taken from www.food.com/recipe/black-eyed-pea-salad-434967 (may not work)