Ingredients

1 1/2 cups cooked or canned black-eyed peas
3/4 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce

Directions

In a large bowl, combine the black-eyed peas, green pepper, celery and both onions.

In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper and hot sauce. Pour the dressing over the beans. Toss. Let stand overnight in the refrigerator for the flavors to meld. Makes 4 to 5 servings. Recipe from Sylvia Woods.