Pickled Blackeyed Peas

Ingredients:
• 4 c Cooked blackeyed peas, drained

Dressing:
• 1/2 c Canola oil
• 1/2 c Peanut oil
• 1/2 c Red wine vinegar
• 1 Clove garlic
• 1/4 c Red onions, thinly sliced
• 1/2 ts Salt
• 1 ds Cayenne pepper

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.