Black Eyed Peas Salad

Place the drained black eyed peas, green onions, yellow bell peppers, and tomatoes in a large bowl or container.

In a separate bowl, add the cilantro, olive oil, vinegar, salt, and pepper.

Whisk the ingredients in the separate bowl until well - combined, creating the dressing.

Pour the dressing over the vegetables in the large bowl or container.

Toss the vegetables and dressing together until the vegetables are evenly coated.

Cover the container with a lid or plastic wrap.

Refrigerate the salad for at least 2 hours, or preferably overnight, to allow the flavors to develop.

Serve the black eyed peas salad with a slotted spoon.