| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegan |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried black-eyed peas |
| 2 |
qt |
Water |
| 2 |
c |
Zesty Italian dressing |
| 2 |
c |
Diced green pepper |
| 1 1/2 |
c |
Finely chopped onion |
| 1/2 |
c |
Diced Jalapeno peppers |
| 1 |
|
Jar (2 ounces) sliced pimiento, drained |
| 1 |
tb |
Minced garlic Pepper to taste Tortilla chips |
INSTRUCTIONS
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
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