Black-Eyed Pea Salad

• 1 12 cups water
• 1 medium onion, cut in half
• 12 teaspoon salt
• 12 teaspoon cayenne pepper
• 16 ounces frozen black-eyed peas
• 13 cup red onion ring
• 4 cups leaves lettuce
• 12 cup chopped red bell pepper
• 3 tablespoons chopped parsley
• 12 cup red wine vinegar
• 14 cup water
• 1 teaspoon olive oil
• 1 / tsp salt
• 14 teaspoon black pepper
• 1 garlic clove, minced
• 18 teaspoon hot sauce

1. Combine water, onion, salt, and cayenne pepper, in a medium saucepan; bring to a boil.
2. Add peas and return to a boil cover, reduce heat, and simmer 40-45 minutes or until peas are tender.
3. Remove and discard onion; drain well.
4. Rinse with cold water, and drain again.
5. Transfer to a medium bowl; set aside.
6. Pour dressing over peas, tossing gently to coat.
7. Cover and refrigerate 8 hours, stirring occasionally.
8. Add red onion just before serving.
9. Serve over lettuce leaves on individual plates.

water, onion, salt, cayenne pepper, blackeyed peas, red onion, leaves lettuce, red bell pepper, parsley, red wine vinegar, water, olive oil, salt, black pepper, garlic, hot sauce

Taken from www.food.com/recipe/black-eyed-pea-salad-480053 (may not work)