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PREPARATION:In a serving bowl combine black-eyed peas, 1/4 teaspoon salt, chopped onion, celery, and green pepper. Set aside. In a small bowl or other container, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 teaspoon salt, and pepper. Gradually whisk in the oil until the dressing is well blended. You can use a blender for this step, if desired.
In a medium bowl, combine the black-eyed peas, the chopped onion, celery, bell
pepper, and basil dressing. Cover and refrigerate until thoroughly chilled, at
least 2 hours or overnight. Serve with a garnish of fresh parsley or basil, if desired.
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