Black-eyed peas salad

Boil the black-eyed peas until they are tender but not crumbly and then strain them.

Stir in a tsp of oil and let them cool at room temperature.

Add the rest of the ingredients, finely chopped (sun-dried tomatoes, sweet red pepper, onion) and the caper. Then, season with salt, pepper and oregano and toss well with as much oil as you want.

Serve at room temperature.