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Black Eyed Peas & Chick Pea Salad
3 tablespoons of vinegar
1 1/2 teaspoon of salt
1/3 cup of oil
1/8 teaspoon of hot pepper sauce
2 cloves garlic, crushed
Five 16 ounce cans of black-eyed peas rinsed, drained well
One 16 ounce can of chick peas, rinsed, drained well
1/2 cup of chopped pimentos
1/2 cup of chopped green onions
Lettuce leaves
In a large bowl beat vinegar and salt until salt is partially dissolved. Beat in oil, pepper sauce and garlic until well blended. Add black-eyed peas, chickpeas, pimentos and green onions. Toss to coat. Cover, stirring occasionally, chill several hours. Serve from lettuce lined bowl or platter. Makes about 24 servings.
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