Georgia Caviar

1 pound dry black-eyed peas

2 cups Italian-style salad dressing

½ cup diced jalapeno chile pepper

1 ½ cups finely chopped onion

2 ounces diced pimento peppers, drained

1 tablespoon minced garlic

2 cups diced green bell pepper

1 pinch ground black pepper

Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.

Drain black-eyed peas. Cover with Italian-style salad dressing.

In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.