Texas Caviar - cooking recipe

Ingredients

4 c. cooked black-eyed peas, drained
1 c. vegetable oil
1 clove garlic
1/4 c. wine vinegar
1/2 tsp. salt

Preparation

Combine all ingredients; mix well.
Place in jar; cover. Store in refrigerator for 24 hours; remove garlic clove.
Serve with tortilla chips or potato chips.
Will keep refrigerated for 2 weeks.