Georgia caviar
10 servings
Ingredients
| 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 | Jar (2 ounces) sliced pimiento, drained | |
| 1 | tablespoon | Minced garlic Pepper to taste Tortilla chips |
Directions
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.