Best Black-Eyed Pea Salad

• 2 (1/2 oz.) cans black olives, chopped (optional)
• 2 1/2 c. red or white onion
• 3 cloves garlic, diced
• 1/2 c. salad oil
• 3/4 c. red wine vinegar
• 2/3 c. picante sauce
• 1 bunch fresh parsley, diced
• 3 Tbsp. Tabasco sauce
• salt and pepper to taste
• 1 each: green, red and yellow pepper, diced into 1/4-inch squares*
• 5 (15 oz.) cans black-eyed peas, drained and rinsed with cold water

1. Place drained black-eyed peas in a large ceramic salad bowl. Mix all liquid ingredients and spices in a separate bowl with a whisk.
2. Mix onion, parsley, olives and bell pepper in a third bowl. Combine everything in the ceramic bowl; toss gently.
3. Cover and place in refrigerator overnight.

black olives, red, garlic, salad oil, red wine vinegar, picante sauce, parsley, tabasco sauce, salt, yellow pepper, blackeyed peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696142 (may not work)