Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Dried black-eyed peas
2 qt Water
2 c Zesty Italian dressing
2 c Diced green pepper
1 1/2 c Finely chopped onion
1/2 c Diced Jalapeno peppers
1 Jar (2 ounces) sliced
-pimiento, drained
1 tb 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.
