georgia caviar
- Categories
- Vegetarian
- Yield
- 10 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried black-eyed peas |
| 2 quarts | Water |
| 2 cups | Zesty Italian dressing |
| 2 cups | Diced green pepper |
| 1½ cup | Finely chopped onion |
| ½ cup | Diced Jalapeno peppers |
| 1 | Jar (2 ounces) sliced pimiento, drained |
| 1 tablespoon | Minced garlic Pepper to taste Tortilla chips |
Soak peas in 2 quarts of water overnight. Drain peas and place in large saucepan. Add enough water to cover peas. Bring to boil; reduce to simmer and cook 40 minutes over medium flame. Drain. Pour Italian dressing over peas; cool. Combine next six ingredients and add to peas; toss. Refrigerate 24 hours. Serve at room temperature as a dip with tortilla chips. Makes 7 cups.
Salad variation: Place Georgia Caviar over avocado halves on bed of lettuce.
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