2 (15 oz.) cans black eyed peas, rinse & drain (or pkg. dried black eyed peas, sort, soak overnight, cook until firm, but not falling apart)
1/2 c. red onion rings
1/2 c. green pepper, chopped
1 sm. clove garlic, minced
1 tsp. sugar
1/4 c. vinegar
1/4 c. vegetable oil
1/4 tsp. salt

Dash pepper and dash of hot pepper sauce. Combine peas, onion, green pepper, garlic. Combine other ingredients and pour over peas. Chill covered for 12 hours.