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