Black Eyed Pea Salad

Betty Barfield

 3 cans black eyed peas, drained

1 2-oz jar of diced pimentos

½ C diced purple onion

¼ C vinegar

¼ C red wine vinegar

¼ C sugar or Spenda

¼ C olive oil or vegetable oil

¾ tsp red pepper flakes

¼ tsp salt

Combine all ingredients and chill and cover overnight