Texas Caviar
This is from the Miami Herald and is our favorite


1 14-ounce can black eyed peas
1/2 cup chopped onion
1 green pepper, seeded and diced
1/2 chopped fresh broadleaf parsely
2 cloves garlic, minced
1/2 cup Extra Virgin Oilive oil
2/3 cup cider vinegar
1/4 teaspoon crushed red pepper
1 teaspoon salt
2 tablespoons sugar

Drain peas and rinse in a strainer. Combine all ingredients in a
plastic, glass or ceramic bowl. 
Mix well and refrigerate overnight or longer.
Bring to room temperature and serve with your choice of chips.
Can also be added to a green salad or on lettuce leaves as a side dish.