Overnight Black-Eyed Pea Salad - cooking recipe

Ingredients

2 (15 oz.) cans black-eyed peas with snaps, drained
1/2 c. red onions, thinly sliced and separated into rings
1/2 c. chopped green pepper
1/2 garlic clove
1/4 c. sugar
1/4 c. vinegar
1/4 c. vegetable oil
1/2 tsp. salt
dash of pepper
dash of hot sauce

Preparation

Combine peas, onion and green pepper in a medium bowl.
Stick a toothpick through the garlic; add to vegetables.
Combine remaining ingredients, stirring well.
Add to vegetable mixture and toss lightly to coat.
Cover.
Refrigerate at least 12 hours. Remove the toothpick with garlic before serving.
Yields 6 to 8 servings.