Texas Caviar - cooking recipe

Ingredients

2 (1 lb.) cans black-eyed peas
1/2 c. olive oil
1/4 c. wine vinegar
1 clove garlic
1/4 c. thinly sliced onions
1/2 tsp. salt
dash of pepper

Preparation

Put all ingredients in a covered jar.
Let stand in refrigerator 2 to 3 days.
Serve small portions on small cup-like pieces of lettuce or large corn chips.