Hoppin' John Salad

• 3 cups dried black-eyed peas, rinsed and drained
• 3 cups cooked white rice
• 1/4 lb Canadian bacon, cooked, finely chopped
• 1 small red onion, finely chopped
• 1 stalk celery, thinly sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt

1. Place 3 quarts water and black-eyed peas in large saucepan; bring to a boil over high heat.
2. Cover; reduce heat to medium-low, simmer 1 hour or until peas are tender.
3. Rinse with cool water; drain.
4. Cool peas.
5. Combine peas, rice, bacon, onion and celery in large bowl.
6. Combine vinegar, oil, garlic, hot sauce and salt in small bowl until well blended.
7. Drizzle over pea mixture; toss to coat.
8. Cover; refrigerate 2 hours.
9. Garnish as desired.

blackeyed peas, white rice, bacon, red onion, celery, red wine vinegar, vegetable oil, garlic, hot pepper, salt

Taken from www.food.com/recipe/hoppin-john-salad-221793 (may not work)