Overnight Black Eyed Pea Salad
|Black-eyed peas||2 Can (20 oz), drained (blackeyed with snaps)|
|Red onions||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Garlic||1⁄2 Clove (2.5 gm)|
|Sugar||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Hot sauce||1 Dash|
|Vinegar||1⁄4 Cup (4 tbs)|
Combine peas, onions and green pepper in a medium bowl.
Stick toothpicks through garlic; add to vegetables.
Combine remaining items; mix well and add to vegetables.
Toss lightly to coat.
Cover and refrigerate for 12 hours.
Remove toothpick and garlic before serving.