1 lb. black-eyed peas
1 c. Italian dressing
2 c. diced onion (red)
1 c. finely chopped green onion
1/2 c. finely chopped jalapeño peppers
1 - 2 oz. jar diced pimiento, drained
1 c. finely chopped jicama
3 cloves garlic, minced
Hot pepper sauce to taste
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Soak beans in hot water in a large saucepan for 1 hour. Drain. Add water to cover, about 3 inches. Place over high heat, bring to a boil, turn down to a simmer, and cook until tender. Drain. Add Italian dressing while beans are warm. Marinate 2 to 4 hours, then add remaining ingredients and marinate overnight.
Serve on individual plates on lettuce leaves with tomato wedges as an appetizer or in a bowl accompanied by whole wheat crackers as hors d'oeuvres.
Yield: 4 - 6 servings |