- Level: Easy
- Total: 22 min
- Prep: 10 min
- Inactive: 12 min
- Yield: 6 servings
Ingredients
1/2 cup vegetable oil
1/2 cup apple cider vinegar
3 cloves garlic, minced
1/3 cup chopped red onion
1/3 cup chopped celery
1/2 teaspoon black pepper
3 to 4 shakes hot red pepper sauce
Two 15.8-ounce cans black eyed peas, drained and rinsed well
Directions
- Combine all ingredients except peas. Pour mixture over the peas and toss gently. Refrigerate overnight. Toss before serving. Can be held for up to a week.
