Serves: 5
Total Calories: 430
Yield: 7 1/2 cups

1 pound dry black-eyed pea
2 cups Italian salad dressing
2 cups diced green bell peppers
1/2 cup finely chopped green onions
1/2 cup chopped jalapeño pepper
1 (3-ounce) jar diced pimiento, drained
1 tablespoon finely minced garlic
salt to taste
hot pepper sauce to taste

Soak black-eyed peas in enough water to cover for 6 hours or overnight. Drain well.

Transfer peas to saucepan; add enough water to cover. Bring to boil over high heat. Reduce heat; allow to boil until tender, about 45 minutes. Do not overcook. Drain well, then transfer to large bowl. Blend in Italian dressing, and let cool. Add remaining ingredients; mix well. Refrigerate. Serve with tortilla chips.

Note: This dish can also be served on a lettuce leaf as a salad. Serve with grilled chicken for a cool summer meal.

Nutritional Facts:

Serves: 5
Total Calories: 430
Calories from Fat: 328

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