Ingredients
2 15oz cans of black eyed peas, well drained (with or without snaps)
1 C Canola Oil
1/4 C red wind vinegar
2 cloves garlic, pressed
1/4 C thinly sliced red onion
1/3 tsp salt (or more to taste)
Preparation
Place all ingredients in a large bowl, mix well, refrigerate for 24 hours.
