Mississippi Caviar - cooking recipe

Ingredients

2 (15 oz.) cans black-eyed peas
2 small onions, thinly sliced
black cracked pepper to taste
1 c. vegetable oil
1/4 c. wine vinegar
1 clove garlic, pressed
1/2 tsp. salt

Preparation

Drain peas and layer with onions.
Sprinkle each layer with pepper (be generous).
Combine oil, vinegar, garlic and salt in blender at high speed for 3 minutes or until thoroughly mixed. Pour over peas and onions.
Refrigerate at least 24 hours.
Will keep 2 weeks and gets better all along.
Serves 8.