Black-Eyed Pea Salad
|Frozen black eyed peas||16 Ounce|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Diced pimiento||3 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Hot sauce||1 Dash|
Cook black-eyed peas according to package directions, drain.
Combine peas and green pepper, onion, olives, and pimiento in a medium bowl.
Combine oil and remaining ingredients in a jar.
Cover tightly, shake vigorously.
Pour dressing over vegetable mixture, toss gently to coat.
Cover salad, and chill for 2 to 3 hours.