Black Eyed Pea Salad
2 (15-oz) cans black-eyed peas, drained
1/2 C. chopped red onion
1/2 C. chopped green pepper
1/2 clove garlic
1/4 C. vinegar
1/4 C. sugar
1/4 C. vegetable oil
1/2 t. salt
Dash of pepper
Dash of hot sauce
Combine first 4 ingredients; toss lightly.
Combine remaining ingredients; mix well and pour over pea mixture. Cover and
refrigerate at least 12 hours. Remove garlic before serving.
Yield: 6 to 8 servings.