1/4 c. red wine vinegar
1 clove garlic, minced
1/4 c. thinly sliced onion
1/2 tsp. salt
1/4 tsp. pepper
1 c. oil
3 (16 oz.) can blackeyed peas, drained

Measure vinegar into a 2 cup glass measure. Add garlic, onion, salt and pepper. Cover and microwave on high two minutes. Measure oil into same cup and combine well. Pour mixture over blackeyed peas; stir. Store in a glass jar in refrigerator two weeks so that flavors can blend.