|Cooked dried black eyed peas||4 Cup (64 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Onion||1⁄2 Cup (8 tbs), diced|
|Ground black pepper||To Taste|
Drain liquid from peas.
Mix together thoroughly all other ingredients and add peas.
Store in covered container in refrigerator, removing garlic clove after 1 day.
Wait 3 days before serving peas, chilled and arranged in attractive bowl for buffet supper.