|1 pounds||Dried black-eyed peas|
|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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