Black-Eyed Pea Salad

4-5 servings

2 cans black-eyed peas, drained 3/4 cup chopped green bell pepper 3/4 cup chopped celery 3/4 cup chopped red onion		In a large bowl combine black-eyed-peas (other beans - waxed, garbanzo, or green - can be mixed), chopped peppers (try yellow and red as well for more color), celery and onion; set aside.
1/4 cup olive oil 1/4 cup sugar 2 tablespoons cider vinegar 2 cloves garlic-to taste   (at a minimum, I like lots more) 1/2 teaspoon fresh ground pepper 1/2 teaspoon hot pepper sauce		In a small bowl, combine oil, sugar,vinegar, garlic, salt, pepper and hot sauce, mixing thoroughly; pour over peas and toss well. Cover and refrigerate overnight for the flavors for the flavors to blend.
cilantro		Sprinkle with chopped cilantro (optional), and serve.

David Baumchen