Recipe - Georgia Caviar

1 pound Dried blackeyed peas
2 qt Water
2 cup Zesty Italian dressing
2 cup Diced green pepper
1 One half cup Finely chopped onion
One half cup Diced Jalapeno peppers
1 Jar (2 ounces) cut or sliced up
pimiento, drained
1 tablespoon Minced garlic
Pepper to taste
Tortilla chips

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini