Black-Eyed Pea Salad - cooking recipe

Ingredients

3 (15.8 oz.) can black-eyed peas, rinsed
1 (2 oz.) jar diced pimiento, drained
1/2 c. diced purple onion
1/4 c. vinegar
1/4 c. plus 2 Tbsp. red wine vinegar
1/4 c. plus 2 Tbsp. sugar
1/4 c. plus 2 Tbsp. vegetable oil
3/4 tsp. ground red pepper
1/4 tsp. salt

Preparation

Combine first 3 ingredients in a bowl; toss gently.
Combine remaining ingredients; stir well and pour over pea mixture.
Cover and chill at least 3 hours.
Yield:
6 to 8 servings.