Overnight Black-Eyed Pea Salad - cooking recipe

Ingredients

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

Preparation

Combine vegetables.
Combine remaining ingredients.
Toss with vegetables and toothpicked garlic to coat lightly.
Cover; refrigerate overnight.
Remove toothpicked garlic before serving.