Marinated Black-Eyed Peas (Little Rock)

Recipe Ingredients

48 oz	1363g	Black-eyed peas
1 cup	237ml	Vegetable oil
1/2 cup	118ml	Wine vinegar
1		Garlic clove - crushed but
		Whole
1/2 cup	31g / 1.1oz	Onions - sliced
1/2 teaspoon	2.5ml	Salt
		Cracked pepper to taste
1 teaspoon	5ml	Chili powder
1 cup	237ml	Stuffed green olives - sliced

Recipe Instructions

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 Oregonian's FOODday, 1/5/93.

Source:
From Cooking Light, Sept. 1997, p. 124

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