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Marinated black-eyed peas (little rock)

Yield: 8 Servings S

Ingredients:

• 48 oz Black-eyed peas
• 1 c Vegetable oil
• 1/2 c Wine vinegar
• 1 Garlic clove crushed but -left whole
• 1/2 c Onions sliced
• 1/2 ts Salt Cracked pepper to taste
• 1 ts Chili powder
• 1 c Stuffed green olives

Instructions:

sliced Drain peas and place in large bowl; add remaining ingredients. Cover and refrigerate for at least 24 hours. Remove garlic. Will keep refrigerated for 2 weeks. From the Junior League of Little Rock. From the Oregonian's FOODday 1/5/93. Posted by Stephen Ceideburg

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