Lone Star Caviar

• 1 lb. dried black-eyed peas
• 3 oz. jar diced pimiento, drained
• 1 Tbsp. finely chopped garlic
• 1 c. finely chopped green onion
• 1/2 c. finely chopped jalapeno pepper
• hot pepper sauce to taste
• 2 c. Italian salad dressing
• 2 c. diced green pepper
• 1 1/2 c. diced onion
• salt to taste

1. In enough water to cover, soak black-eyed peas for 6 hours or overnight.
2. Drain well.
3. Transfer peas to saucepan; add enough water to cover.
4. Bring to a boil over high heat.
5. Reduce heat and allow to boil until tender, about 45 minutes.
6. Do not overcook. Drain well and transfer to a large bowl.
7. Blend in dressing and let cool.
8. Add remaining ingredients and mix well.
9. Makes 7 1/2 cups.

blackeyed peas, pimiento, garlic, green onion, jalapeno pepper, pepper sauce, italian salad dressing, green pepper, onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421902 (may not work)