Black-eyed Pea Salad

My pal Christine's recipe, the best I've had!

Marinade:

1 cup red wine vinegar or balsamic vinegar

_Half-cup sugar

1 tsp. salt

Half tsp. black pepper

2 dashes Tabasco sauce

Half-cup vegetable oil

Fresh basil to taste, sliced (optional)

Salad:

1 cup red or sweet onion, finely chopped

1 or 2 bell peppers (red, green or a combination), seeded and finely chopped

1 or 2 tsp. minced garlic

1 fresh jalapeño, finely chopped

4 to 6 15-oz. cans black-eyed peas with snaps, drained (or 2 lbs. dried black-eyed peas, soaked, cooked and drained)