3 (16 oz.) cans black-eyed peas
1 c. salad oil
1/2 c. red wine vinegar
1 garlic bud (optional)
1/2 c. chopped red onion
1/2 tsp. salt
Pepper to taste
1 tsp. chili powder

Drain peas. Put in bowl and add other ingredients. Marinate for 24 hours in refrigerator.