- 3 (15 ounce) cans black-eyed peas, drained
- 8 stalks celery, cut into 1/4-inch dice
- 10 roma (plum) tomatoes, cut into 1/4-inch dice
- 1 cucumber, cut into 1/4-inch dice
- 1 red onion, cut into 1/4-inch dice
- 1 green bell pepper, cut into 1/4-inch dice
- 1 yellow bell pepper, cut into 1/4-inch dice
- 1 orange bell pepper, cut into 1/4-inch dice
- 2 tomatillos, cut into 1/4-inch dice
- 1/4 cup lemon juice
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon chopped cilantro
- 1/2 teaspoon red pepper flakes, or to taste (optional)
- 4 leaves romaine lettuce, or as needed (optional)
- Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.