3 tbsp. red wine vinegar
2 tbsp. vegetable oil
2 tbsp. hot sauce
2 tbsp. fresh cilantro, chopped
1 garlic clove, pressed
1/2 tsp. salt
2 (15.5 oz.) cans black eyed peas, rinsed and drained
1 medium purple onion, diced
1 medium tomato, diced
1 green pepper, diced
curly leaf lettuce

Whisk first 6 ingredients in a large bowl. Add peas and next 3 ingredients, tossing to coat. Cover and chill at least two hours. Serve on a lettuce lined platter.

Yield: 6 cups.