Texas Caviar

2 (15-ounce) cans black-eyed peas

1/2 cup vegetable oil

1/4 cup red wine vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 clove garlic, peeled and minced

1/4 cup dried minced onion

Drain peas and place in a large bowl. Add oil, vinegar, salt, pepper, garlic and onion; mix well. Cover and refrigerate for 2 days before serving.

Serve chilled with tortilla chips or crackers, or use as a vegetable side dish.

Nutrition facts per serving: 285 calories, 19 g fat, 1 g saturated fat, 0 mg cholesterol, 22 g carbohydrates, 7 g protein, 619 mg sodium, 5 g fiber