Pickled Black-eyed Peas

Description
Note that the black-eyed peas must marinate overnight.

Ingredients

 * 2 cans (1 pound each) black-eyed peas, drained
 * ¼ cup minced dark purple bell pepper
 * ¼ cup minced red bell pepper
 * ¼ cup minced green bell pepper
 * 1 tablespoon finely minced garlic
 * 1 small onion, minced
 * 2 tablespoons red wine vinegar
 * 1 tablespoon balsamic vinegar
 * ⅓ cup olive oil
 * 2 branches fresh thyme, crumbled
 * 1 head Boston lettuce, separated into 8 leaves

Directions

 * 1) Pour the drained black-eyed peas into a medium-sized bowl and add the bell peppers, garlic, and onion.
 * 2) In another bowl, combine the vinegars, olive oil, and thyme to form the marinade.
 * 3) Pour the marinade over the black-eyed pea mixture, cover with plastic wrap, and refrigerate overnight so that the flavors blend, stirring occasionally.
 * 4) When ready to serve, place the lettuce leaves on individual plates, spoon the black-eyed peas onto the lettuce, and serve.