2 15.8 oz Cans Black Eyed Peas
3/4C Salad Oil
1/2C Red-Wine Vinegar
1/2C Celery (finely chopped)
1/2C Red Onion (finely chopped)
1-2 Cloves Garlic (crushed)
Dash Tabasco Sauce (Liberal)
Drain black eyed peas, rinse. In separate non-reactive bowl add all
the other ingredients. Whisk together and pour over peas.
Refrigerate over night. Stir several times. Serve cold.
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