The Recipe Corner - Texas Caviar

4 cups cooked black-eyed peas, drained and cooled 
1 cup diced yellow onion 
1 cup diced red onion 
1 green or red bell pepper, diced 
(and add a few sliced jalapenos- to taste)
1 tablespoon minced garlic 
1 tablespoon Creole seasoning 
1/3 cup olive oil 
1/3 cup red wine vinegar 
1 teaspoon black pepper 

Mix all ingredients thoroughly in a large bowl. 
Chill in the refrigerator for 24 hours, stirring occasionally
Stir again before serving.

Recipe compliments of beachcomberscove.