2 (15 oz.) cans black eyed peas with snaps, drained
1/2 c. red onions, thinly sliced and separated into rings
1/2 c. chopped green pepper
1/2 clove garlic
1/4 c. sugar
1/2 c. vinegar
1/4 c. vegetable oil
1/2 tsp. salt
Dash of pepper
Dash of hot sauce

Combine peas, onions, and green pepper in a medium bowl. Stick a toothpick through the garlic, add to vegetables.

Combine remaining ingredients stirring well. Add to vegetable mixture and toss lightly to coat. Cover; refrigerate at least 12 hours. Remove the toothpick with garlic before serving. Yield: 6 to 8 servings.