In 2010, Texas Monthly Magazine published the original recipe for Helen’s Texas Caviar (adapted to fit our recipe) One fifteen-ounce can cooked black-eyed peas (drained and rinsed), 1/8 to 1/4 cup oil, 1/8 to 1/4 cup white wine vinegar, 1 whole garlic clove, 1/8 cup thinly sliced onion, 1/4 teaspoon salt, cracked  black pepper, to taste. Combine all ingredients, store in a glass jar in the refrigerator and remove the garlic clove after one day. Marinate for at least 2 days before serving in our salad.