Prep 10 mins
Cook 48 hrs
Antipasto main stay, great for salads, too!
- 2 (12 ounce) cans black-eyed peas
- 1 cup olive oil
- 1⁄4 cup white wine vinegar
- 1 garlic clove
- 1⁄4 cup onion
- fresh ground black pepper
- Drain liquid from peas.
- Place in bowl, add remaining ingredients.
- Store in covered jar.
- Refrigerate for 2 days before serving (if you can wait that long).
This sounds like a great recipe. I would love to try it but the quantity of vinegar is missing. A 1/4 of what?