1/2 cup of olive oil 1/4 cup of red wine vinegar 1 teaspoon of salt 1/4 teaspoon of pepper 1 ea clove garlic, crushed 1 cup of celery, chopped 1/2 cup of red onion, chopped 1/2 cup of green bell pepper, chopped 1 Jalapeno pepper, chopped 30 ounces of black-eyed peas, drained, 2 cans
Mix the oil, vinegar, salt, pepper, and garlic then pour the mixture over the remaining ingredients in a large bowl. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally. Servings: 8
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