Grandmother Norian's Aintabsi Pias (Black-eyed Pea Salad)

This dish is great for summer picnics!

INGREDIENTS:

2 cans of black-eyed peas (drained well)
1/2 head chopped parsley (not Cilantro)
1 medium onion, thinly sliced into half-moons or finely chopped
1 jar of chopped, red pimiento
1/2 cup sliced, pitted black olives
Juice of 1-2 lemons (depends on how dry lemon is); strain out pulp and seeds.
1-2 tsp. olive oil (optional)
1/2 tsp. salt (you may need to add more at the end)
1/8 tsp. garlic powder (optional)
Dash of cayenne
Dash of paprika

DIRECTIONS:

* Place drained black-eyed peas in large mixing bowl.
* Add chopped parsley, chopped onion, pimiento, and olives.
* Drizzle on olive oil.
* Add juice of 1 lemon (you can add more lemon juice later); 1/2 tsp. salt; garlic powder; cayenne and paprika.
* Mix together gently--don't mush the peas!
* Taste for salt as well as lemon juice; add more if needed.
* Serve chilled.  Refrigerate leftovers.