Black-Eyed Pea Salad

• 1 lb dry black-eyed peas
• 14 cup sugar
• 14 cup olive oil
• 14 cup balsamic vinegar
• 1 garlic clove, minced
• 12 teaspoon fresh coarse ground black pepper
• 1 medium red bell pepper, chopped fine
• 1 medium yellow bell pepper, chopped fine
• 1 medium red onion, chopped fine
• 12 cup celery, chopped

1. Cover peas with water and soak overnight.
2. Drain and rinse.
3. Add new water to cover peas.
4. Bring to a boil.
5. Reduce heat and simmer 1 hour.
6. Drain and cool to room temperature You may substitute a 16oz bag of frozen peas, cook per directions.
7. Heat sugar, oil, vinegar, garlic and pepper in a small saucepan.
8. Stir constantly until sugar is melted.
9. Set aside.
10. Cool to room temperature.
11. Combine peas and veggies.
12. Pour on dressing.
13. Stir gently to combine.
14. Try not to break up peas.
15. Season to taste.
16. Chill before serving.

blackeyed peas, sugar, olive oil, balsamic vinegar, garlic, fresh coarse ground black pepper, red bell pepper, yellow bell pepper, red onion, celery

Taken from www.food.com/recipe/black-eyed-pea-salad-479173 (may not work)