Georgia Caviar

Ingredients

• 1 pound dry black-eyed peas
• 2 cups Italian-style salad dressing
• 1/2 cup diced jalapeno chile pepper
• 1 1/2 cups finely chopped onion
• 2 ounces diced pimento peppers, drained
• 1 tablespoon minced garlic
• 2 cups diced green bell pepper
• 1 pinch ground black pepper

Directions

Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.

Drain black-eyed peas. Cover with Italian-style salad dressing.

In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.