3 tbsp. vinegar 1 1/2 tsp. salt 1/3 c. oil 1/8 tsp. hot pepper sauce 2 cloves garlic, crushed 5 (16 oz.) cans black-eyed peas rinsed, drained well 1 (16 0z.) can chick peas, rinsed, drained well 1/2 c. chopped pimentos 1/2 c. chopped green onions Lettuce leaves
In a large bowl beat vinegar and salt until salt is partially dissolved. Beat in oil, pepper sauce and garlic until well blended. Add black-eyed peas, chickpeas, pimentos and green onions. Toss to coat. Cover, stirring occasionally, chill several hours. Serve from lettuce lined bowl or platter. Makes about 24 servings.
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