Pickled Blackeyed Peas

4 c Cooked blackeyed peas,

-- drained

--DRESSING

-- 1/2 c Canola oil

1/2 c Peanut oil

1/2 c Red wine vinegar

1 Clove garlic

1/4 c Red onions, thinly sliced

1/2 ts Salt

1 ds Cayenne pepper

While peas (either freshly cooked or canned) are draining, mix dressing. Toss with peas and cover tightly. Refrigerate overnight. Remove garlic. Refrigerate for several days to enrich flavor before serving. Serve with a slotted spoon, to mound on crackers or toast points as an appetizer. From vegan.zip at Michelle Stewart's SunShine PC Board, Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.