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Categories:Viewed: 88 - Published at: 2 years ago
Ingredients
- 2 (12 ounce) cans black-eyed peas
- 1 cup olive oil
- 14 cup white wine vinegar
- 1 garlic clove
- 14 cup onion
- fresh ground black pepper
Method
- Drain liquid from peas.
- Place in bowl, add remaining ingredients.
- Mix.
- Store in covered jar.
- Refrigerate for 2 days before serving (if you can wait that long).