Black-Eyed Pea Salad

An old southern favorite and naturally gluten free! ♥

1 can black-eyed peas, drained and rinsed
3/4 cup diced bell pepper
1/2 cup diced celery
1/2 cup diced red onion
1 clove garlic, minced or finely grated

3 T. vegetable oil
3 T. sugar
2 T. cider vinegar
1/2 t. salt
1/2 t. ground black pepper
1/2 t. hot sauce

In a large bowl, combine the black-eyed peas, green pepper, celery, onion and garlic. In a small bowl, whisk the oil, sugar, vinegar, salt, pepper and hot sauce. Pour over the bean mixture and toss. Refrigerate for several hours or overnight before serving. Makes 4-6 servings.