Black-eyed Pea Salad | Oklahoma State University

Ingredients

• 2 (15.5 oz) cans black-eyed peas, drained and rinsed
• 2 stalks celery, finely diced
• ¼ yellow onion, finely diced
• 2 Roma tomatoes, diced
• ¼ cup + 2 tbsp olive oil
• 3 tbsp red wine vinegar
• 1 clove garlic, minced