Black-Eyed Pea Salad

adapted from the International Vegetarian Union

1 (15-ounce) can of black-eyed peas
1 tomato, chopped
¼ cup minced cilantro
1 teaspoon dried oregano
2 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon salt
pinch of cayenne pepper or more, to taste

Directions:

1. Drain the black-eyed peas and chop up the tomato. Place them on paper towels and pat dry to remove excess liquid.
2. Mix all the ingredients in a bowl and serve at room temperature.

Variation: If you like garlic, add three cloves of garlic (minced). If you like onion, use ⅓ cup minced onion.