Black-Eyed Pea Salad Recipes

6 15-ounce cans black-eyed peas, drained
1 1/2 cups green pepper, chopped
1 1/2 cups red onions, chopped
1 1/2 cloves garlic
1/4 cup vinegar
3/4 cup vegetable oil
dash of pepper
1/4 cup sugar
1 1/2 teaspoons salt
dash of hot sauce

1. Combine first four ingredients; toss lightly.

2. Combine remaining ingredients; mix well and pour over pea mixture.

3. Cover and refrigerate at least 12 hours.

4. Remove garlic before serving.

N/A