Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried black-eyed peas 1 Jar (2 ounces) sliced
2 qt Water -pimiento, drained
2 c Zesty Italian dressing 1 T Minced garlic
2 c Diced green pepper -Pepper to taste
1 1/2 c Finely chopped onion -Tortilla chips
1/2 c Diced Jalapeno peppers

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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