2 (1 lb.) cans black-eyed peas, drained
1/2 c. olive oil
1/4 c. white wine vinegar
2 cloves garlic, mashed
1 tsp. salt
1 med. onion, diced paper thin
Coarsely ground black pepper
1 sm. bay leaf
1/4 c. minced fresh parsley
2 hard-cooked eggs, chopped
Watercress

In a glass jar, combine all ingredients except the parsley, eggs and watercress. Cover and refrigerate 3 days, turning jar up side down several times daily.

To serve, drain off some of the oil and vinegar. Pour into glass serving dish. Top with parsley and egg. Garnish with watercress. Serve with cold meats.