2 cans black-eyed peas, drained
1/2 c. chopped bell pepper
2 medium onions, chopped
1/2 c. salad oil
1/4 c. cider vinegar
1/4 tsp. crushed red pepper
salt to taste
1 clove garlic, minced

Drain peas. Combine all ingredients and refrigerate overnight. Keep in a closed container. Serve as a relish or dip.