1 (16 oz.) pkg. dry black-eye peas
1/2 c. cider vinegar
1/3 c. olive or salad oil
1 tbsp. salt
2 tsp. sugar
1/4 tsp. ground red pepper
1 sm. garlic clove, minced
1/2 c. chopped parsley
3 green onions, minced
2 celery stalks, thinly sliced
1 hard cooked egg, chopped for garnish

Rinse black-eye peas with running cold water and discard any stones or shriveled beans. In 5 quart Dutch oven over high heat, heat beans and 6 cups water to boiling, cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour.

Drain and rinse beans; return beans to Dutch oven; add 6 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until beans are tender; drain.

In medium-size bowl, beat vinegar, olive oil, salt, sugar, ground red pepper and garlic until mixed. Add beans, parsley, green onions and celery; toss gently to coat with dressing. Cover bowl and refrigerate for at least 2 hours to blend the flavors, stirring occasionally. To serve, garnish black-eye peas with chopped egg. Makes 10 accompaniment servings.