Georgia caviar

10 servings

Quantity 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 \N 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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