Texas Caviar

My favorite way to eat black-eyed peas. I make this on New Year's. The recipe is from Jon's family. I sometimes add a little more salt.


2 cups frozen black-eyed peas, cooked and drained
1/3 cup peanut or canola oil
1/3 cup wine vinegar
1 clove garlic, whole or cut in half
1/4 cup finely chopped onion
1/2 tsp salt


Put peas in bowl with remaining ingredients. Store in refrigerator for 24 hours. Remove garlic; store for two days to two weeks before eating. Makes 6-8 servings. Can also be served as an appetizer with corn chips.