Texas Caviar - cooking recipe

Ingredients

2 (14 1/2 oz.) cans black-eyed peas, drain one
1 small onion, chopped
1 Tbsp. fresh green chili pepper, minced
1/2 c. red wine vinegar
1/3 c. oil
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. coarse ground black pepper

Preparation

Combine
all
ingredients.
Cover and refrigerate for 2 days. Will keep in refrigerator for 2 weeks.