Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cooked blackeyed peas -- - drained
                        ***DRESSING***
     1/2  cup           canola oil
     1/2  cup           peanut oil
     1/2  cup           red wine vinegar
   1      clove         garlic
     1/4  cup           red onions -- thinly sliced
     1/2  teaspoon      salt
   1      dash          cayenne pepper

Preparation:

While peas (either freshly cooked or canned) are draining, mix dressing. Toss with peas and cover tightly. Refrigerate overnight. Remove garlic. Refrigerate for several days to enrich flavor before serving. Serve with a slotted spoon, to mound on crackers or toast points as an appetizer.