2/3 c. vegetable oil
5 tbsp. red wine vinegar
2 med. size onions, chopped (1 c.)
1 c. chopped parsley
2 lg. cloves garlic, crushed
2 tsp. leaf basil, crumbled
1 tsp. leaf oregano, crumbled
1/2 tsp. dry mustard
1/2 tsp. black pepper
Dash red pepper flakes
1 (1 lb.) pkg. black eyed peas, picked over & rinsed
Sweet green pepper rings for garnish, 1/2" thick

1. Combine vegetable oil, red wine vinegar, onion, parsley, garlic, basil, oregano, mustard, black pepper and red pepper flakes in a 4 cup measure. Reserve.

2. Cook peas following label directions. Drain peas in a colander. Place peas in a large bowl. Mix dressing; pour over peas. Toss gently to mix. Cover with plastic wrap; refrigerate. Marinate overnight, tossing peas once.

3. Line a large platter or serving bowl with green pepper rings. Mound marinated peas in center