Mississippi Caviar
This make-ahead recipe can be refrigerated 7 to 10 days before using.
 

3 (16-ounce) cans black-eyed peas, drained and rinsed
1 green pepper, diced
1 onion, diced
10 jalapeño peppers, diced
1 (3-ounce) jar pimento
1 1/2 teaspoons minced garlic
1 (8-ounce) bottle herb and spice Italian dressing
 
In large bowl, mix all ingredients together and chill at least overnight. Drain and serve with tortilla chips. Serves 30.

Per serving: 194 calories; 4.3 fat grams
   

from
Quick Hors d'ouevres by Cyndi Duncan and Georgie Patrick

 


Recipes ©: Great American Cookbooks an imprint of

 

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