Best Black-Eyed Pea Salad - cooking recipe

Ingredients

2 (1/2 oz.) cans black olives, chopped (optional)
2 1/2 c. red or white onion
3 cloves garlic, diced
1/2 c. salad oil
3/4 c. red wine vinegar
2/3 c. picante sauce
1 bunch fresh parsley, diced
3 Tbsp. Tabasco sauce
salt and pepper to taste
1 each: green, red and yellow pepper, diced into 1/4-inch squares*
5 (15 oz.) cans black-eyed peas, drained and rinsed with cold water

Preparation

Place drained black-eyed peas in a large ceramic salad bowl. Mix all liquid ingredients and spices in a separate bowl with a whisk.
Mix onion, parsley, olives and bell pepper in a third bowl. Combine everything in the ceramic bowl; toss gently.
Cover and place in refrigerator overnight.