Black Eyed Pea Salad

1 16-oz. pkg. frozen black-eyed peas

1/4 C chopped green pepper

1/4 C chopped onion

1/4 C sliced ripe olives

3 T pimento

artichokes diced

1/4 C celery chopped

1/4 C oil

1/4 C vinegar

1/2 C water

2 T wine vinegar

dash of Tabasco

1/4 t pepper

Cook peas as directed. Drain. Add next 6 ingredients. Combine remaining ingredients. Mix well and pour over peas. Refrigerate overnight. Keeps well for a few days.