Makes 7 1/2 cups
1 lbs. dried black-eyed peas
2 c. Italian salad dressing
2 c. diced green pepper
1 1/2 c. diced onion
1 c. finely chopped green onion
1/2 c. finely chopped jalapeno peppers
1 (3-oz.) jar diced pimiento, drained
1 T. finely chopped garlic salt to taste
hot pepper sauce to taste
Soak black-eyed peas in enough water to cover for 6 hours or overnight. Drain well. Transfer peas to a 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.
From the January 1983 issue.