Overnight Black-Eyed Pea Salad
2 (15 oz.) cans black-eyed peas with snaps, drained
1/2 C. red onions, diced or thinly sliced and separated into rings
1/2 C. chopped green pepper
1/2 clove garlic
1/4 C. sugar
1/4 C. vinegar
1/4 C. vegetable oil
1/2 t. salt
dash pepper
dash hot sauce
Rinse and drain the peas. Combine peas, onion and green pepper in a medium bowl. Stick a wooden pick through the garlic and add to vegetables.
Combine sugar, vinegar, vegetable oil, salt, pepper and hot sauce, stirring well. Add to vegetable mixture and toss lightly to coat. Cover and refrigerate at least 12 hours. Remove the wooden pick with the garlic before serving.
Serves 6 to 8.
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