Texas caviar

Ingredients:

2 cup blackeyed peas, fresh cooked or canned
1 teaspoon olive oil
1 small can of chopped green chiles
Dash of cayenne pepper
2 teaspoon minced onion
2 teaspoon minced celery
2 teaspoon apple cider vinegar
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 teaspoon fresh cilantro, minced
2 plum tomatoes, seeded and diced

Preparation:

Drain peas, rinse with cold water and drain again.
Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and pepper and mix well.
Pour over peas and stir gently.
Refrigerate for several hours or overnight.
At serving time, add chopped tomatoes and cilantro and mix carefully.