Pickled Black-Eyed Peas

• 2 cans (16 oz. each) black-eyed peas, drained, rinsed
• 1 small onion, chopped
• 1/4 cup each chopped red, dark purple and green peppers
• 1 Tbsp. minced garlic
• 1/2 cup KRAFT Zesty Italian Dressing
• 1 head Boston lettuce, separated into 8 leaves

1. Combine peas, onions, peppers and garlic in medium bowl.
2. Add dressing; mix lightly.
3. Refrigerate 3 hours, stirring occasionally.
4. Serve on lettuce-covered plates.

blackeyed peas, onion, red, garlic, italian dressing, boston lettuce

Taken from www.kraftrecipes.com/recipes/pickled-black-eyed-peas-51963.aspx (may not work)