4 cans black eyed peas, drained 3/4 cup olive oil 1/4 cup cider vinegar 1 large green pepper, chopped 1/2 cup sweet onion, chopped 2 cloves garlic, chopped fine 1 teaspoon ground black pepper 1/2 teaspoon salt jalapeņo peppers to taste, chopped
Drain peas. Mix all ingredients together. Refrigerate at least 2 hours (Best results over night).
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.