2 (15 oz.) cans Trappy's Jalapeno black eye peas
1/2 purple onion, chopped
1/4 c. olive oil
1/8 c. wine or salad vinegar
1/2 tsp. seasoned salt
2 bulbs garlic

Warm peas to drain well. Mix all ingredients and chill. Remove garlic after 1 day. This will stay good for 2 weeks.