Black Eyed Peas Salad 2

Two 15 ounce cans of black eyed peas, rinse & drain (or pkg. dried black eyed peas, sort, soak overnight, cook until firm, but not falling apart)
1/2 cup of red onion rings
1/2 cup of green pepper, chopped
1 small clove garlic, minced
1 teaspoon of sugar
1/4 cup of vinegar
1/4 cup of vegetable oil
1/4 teaspoon of salt

Dash pepper and dash of hot pepper sauce. Combine peas, onion, green pepper, garlic. Combine other ingredients and pour over peas. Chill covered for 12 hours. 

Black Eyed Peas Salad 

2 teaspoons of Dijon-style mustard
1 1/2 teaspoons of salt
1/2 cup of olive oil
1/2 cup of lemon juice
1/4 teaspoon of black pepper, freshly ground
Two 20 ounce cans of black-eyed peas, drained
1 medium size red onion, chopped
1/2 pound of feta cheese, crumbled
2 tablespoons of chopped fresh parsley

Combine first 5 ingredients in blender or shaker and mix until smooth. Combine black-eyed peas and onion in a large bowl. Pour dressing over vegetables and toss. Refrigerate at least 1 hour (may be prepared to this point several days in advance). Just before serving, add cheese and parsley; toss.