Texas Caviar - cooking recipe

Ingredients

2 (14 1/2 to 16 oz.) cans black-eyed peas, drained
1/2 c. vegetable oil
1/4 c. wine vinegar
1 clove garlic or 1/2 tsp. garlic powder
1/4 c. thinly sliced onion
1/2 tsp. salt

Preparation

Place peas in pan or bowl.
Add oil, vinegar, garlic, onion and salt; mix thoroughly.
Store in jar in refrigerator, and remove garlic after one day.
Store at least two days or as long as two weeks before eating.
Serve with crackers or tortilla chips.