4 c. dried black eyed peas, cooked
1 c. salad oil
1/4 c. wine vinegar
1 clove garlic
1/2 c. onion, diced
1/2 tsp. salt
Black pepper to taste

Drain peas. Mix together thoroughly all other ingredients and add peas. Store in covered container in refrigerator, removing garlic after one day. Wait 3 days before serving peas, chilled and arranged in pretty bowl for a buffet supper. (Add 1/4 teaspoon crushed jalapeno pepper optional.)