Hoppin' John Salad - cooking recipe

Ingredients

3 cups dried black-eyed peas, rinsed and drained
3 cups cooked white rice
1/4 lb Canadian bacon, cooked, finely chopped
1 small red onion, finely chopped
1 stalk celery, thinly sliced
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 garlic clove, minced
1 teaspoon hot pepper sauce
1/2 teaspoon salt

Preparation

Place 3 quarts water and black-eyed peas in large saucepan; bring to a boil over high heat.
Cover; reduce heat to medium-low, simmer 1 hour or until peas are tender.
Rinse with cool water; drain.
Cool peas.
Combine peas, rice, bacon, onion and celery in large bowl.
Combine vinegar, oil, garlic, hot sauce and salt in small bowl until well blended.
Drizzle over pea mixture; toss to coat.
Cover; refrigerate 2 hours.
Garnish as desired.