Combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours. 

Black Eyed Pea Salad

2 cups of cooked black eyed peas, drained
1 cup of tomatoes (peeled, seeded, and chopped)
1 cup of shredded carrots
1/2 cup of chopped yellow squash or zucchini
1 small onion, chopped
1/2 cup of vegetable oil
1/4 cup of cider vinegar
1 teaspoon of honey
4 drops hot pepper sauce

Combine peas, tomatoes, carrots, squash and onions in a large bowl. In a jar, with a tight fitting lid, shake together remaining ingredients. Pour over vegetables and toss to coat. Refrigerate salad several hours until well chilled. Makes 4 servings.