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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) 1/3t Salt 1/3t Pepper 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |