Individual Black-Eyed Pea Salad

This quarters the recipe (the original, posted below, makes 12-18 servings, so this should make 4 servings or so).

1/2 cup red onion or sweet onion, finely chopped

1/2 bell peppers, seeded and finely chopped

1/2 tsp minced garlic

1/4 fresh jalapeno, finely chopped

1/4 cup red wine vinegar or balsamic vinegar

1/8 cup sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 dash Tabasco sauce

1/8 cup vegetable oil

Fresh basil to taste, sliced (optional)

1 large can black eyed peas, with snaps

Combine all ingredients and mix well. Refrigerate before serving, preferably overnight.

Here's the full recipe for the black eyed pea salad, which gets better the longer it marinates. It's good to make it at least a day in advance, and by day 3 it's usually heavenly. The recipe also makes enough marinade for up to 7 or 8 cans of peas, in case you're feeding an army.

Black Eyed Pea Salad

1-2 cups red onion or sweet onion, finely chopped

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

1-2 teaspoons minced garlic

1 fresh jalapeno, finely chopped

1 cup red wine vinegar or balsamic vinegar

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon black pepper

2 dashes Tabasco sauce

1/2 cup vegetable oil

Fresh basil to taste, sliced (optional)

4-6 small cans black eyed peas, with snaps

Combine all ingredients and mix well. Refrigerate before serving, preferably overnight. Makes 2-3 servings for each can of peas.