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