Black-Eyed Pea Salad

• 4 cups black-eyed peas, cooked or 2 (15 ounce) cans black-eyed peas, rinsed and drained
• 1 small red onion, sliced into thin rings
• 13 cup salad oil
• 13 cup vinegar
• 2 tablespoons water
• 1 tablespoon sugar
• 1 garlic clove, minced
• 12 teaspoon dried rosemary, crumbled
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 8 cups mixed salad greens, torn

1. In a storage bowl with a lid, stir together the black-eyed peas and the onion rings.
2. In a separate bowl, whisk together the oil, vinegar, water, sugar, garlic, rosemary, salt and pepper.
3. Pour the vinegar mixture over the black-eyed peas and onions; toss to coat.
4. Cover and chill 2 to 24 hours.
5. To serve, line 12 salad plates with the mixed salad greens.
6. Divide the black-eyed peas, onions and dressing equally between the 12 plates.
7. Great with Greens Stuffed Ham and a potato side dish.

blackeyed peas, red onion, salad oil, vinegar, water, sugar, garlic, rosemary, salt, ground black pepper, mixed salad greens

Taken from www.food.com/recipe/black-eyed-pea-salad-200098 (may not work)