Pickled Blackeyed Peas

Course : Beans
Serves: 4 - 6
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4 cups cooked blackeyed peas -- - drained
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 / Directions:

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.

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