Texas Caviar

The story is that Texas caviar was invented in 1940 by Helen Corbitt, who was from New York and didn't even like black-eyed peas.  There are almost endless recipes for this, and you can add other vegetables as you see fit (a lot of people add kernel corn), but if you want to call it Texas caviar, the bean component has to be black-eyed peas; otherwise, it's just bean salad.  Texas used to be a leading grower of peas.

4 cups black-eyed peas (3 cans, rinsed and drained)
2 large or 4 Roma tomatoes, seeded and chopped
     OR 1 red bell pepper
4 ribs celery, quartered lengthwise and chopped
1 jalapeño, seeded and diced, or to taste
1 tablespoon olive oil
juice and zest of 2 limes
2 tablespoons dry cilantro, or equivalent fresh
1/4 onion, chopped.
Salt to taste

Mix everything and allow to marinate, stirring occasionally, for a few hours or overnight in the refrigerator.

Serve as a salad or with scoop-style corn chips.