2 (15 oz.) cans black-eyed peas
1/2 c. diced red onions
1/2 c. diced green peppers
1/4 c. vinegar
1/4 c. canola oil
1/4 c. sugar
1/2 tsp. salt
dash of black pepper
dash of hot sauce
1/2 garlic clove (optional)

Drain and wash peas. Mix with onions and green pepper. Mix in remaining ingredients. Let stand, covered, in the refrigerator for 24 hours.