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| Overnight Black Eyed Peas Salad
2 (15 oz.) cans black eyed peas with snaps, drained
1/2 cup of red onions, thinly sliced and separated into rings
1/2 cup of chopped green pepper
1/2 clove garlic
1/4 cup of sugar
1/2 cup of vinegar
1/4 cup of vegetable oil
1/2 teaspoon of salt
Dash of pepper
Dash of hot sauce |
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Combine peas, onions, and green pepper in a medium bowl. Stick a toothpick through the garlic, add to vegetables. Combine remaining ingredients stirring well. Add to vegetable mixture and toss lightly to coat. Cover; refrigerate at least 12 hours. Remove the toothpick with garlic before serving. Yield: 6 to 8 servings. |
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