GlendaLee s Black-Eye Pea Salad

4 (15 ounce) cans black-eyed peas, rinsed and drained

1 large red onion, finely diced

1 large green bell pepper, seeded and finely diced

1 large tomato, seeded and finely diced

1 cup mayonnaise

2 tablespoons canola oil

2 tablespoons white vinegar

1 pinch white sugar, or to taste

salt and ground black pepper to taste

½ head cabbage, coarsely chopped

Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.

Cover and refrigerate for at least 1 hour, preferably overnight.

Toss cabbage into black-eyed pea mixture just before serving.