3 tbsp. vinegar
1 1/2 tsp. salt
1/3 c. oil
1/8 tsp. hot pepper sauce
2 cloves garlic, crushed
5 (16 oz.) cans black-eyed peas rinsed, drained well
1 (16 0z.) can chick peas, rinsed, drained well
1/2 c. chopped pimentos
1/2 c. chopped green onions
Lettuce leaves

In a large bowl beat vinegar and salt until salt is partially dissolved. Beat in oil, pepper sauce and garlic until well blended. Add black-eyed peas, chickpeas, pimentos and green onions. Toss to coat. Cover, stirring occasionally, chill several hours. Serve from lettuce lined bowl or platter. Makes about 24 servings.