Texas Caviar - cooking recipe

Ingredients

1 (16 oz.) pkg. dry black-eyed peas
1/2 c. cider vinegar
1/3 c. salad oil
1 Tbsp. salt
2 tsp. sugar
1/4 tsp. red pepper
1 clove garlic, minced
1/2 c. parsley, chopped
3 green onions, minced
2 stalks celery, chopped

Preparation

Rinse beans in cold water.
In 5-quart Dutch oven, put beans and 6 cups water.
Bring to a boil and boil 3 minutes.
Remove from heat; cover and let sit 1 hour.
Drain and rinse beans, then put back into Dutch oven with 6 more cups water; bring to a boil. Reduce heat and simmer for 30 minutes.
Drain.
Mix all ingredients together with beans; toss to coat.
Refrigerate for at least 2 hours.
Serve with tortilla chips or crackers.