4 c. cooked drained blackeyed peas
1 c. salad oil
1/4 c. wine vinegar
1 clove garlic
1/2 c. onion, diced
1/2 tsp. salt
Freshly ground black pepper to taste

Drain liquid from peas. Mix together thoroughly all other ingredients and add peas. Store in covered container in refrigerator, removing garlic after 1 day. Wait 3 days before serving.