Texas Caviar
(from Gators in the Kitchen-Mayde Creek Elem)

2 (14-160z) cans black-eyed peas, drained
1/2 c. veg. oil
1/4 c white wine vinegar
1 clove garlic or 1/2 tsp garlic powder
1/4 c thily sliced onion
1/2 tsp salt
cracker or tortilla chips

Place peas in pan or bowl. Add oil, vinegar, garlic, onion, and salt; mix thoroughly. Store in jar in
refrigerator and remove garlic after one day if whole garlic clove is used. Store at least 2 days or
as long as 2 weeks before eating.