Hey there! I’ve got a great summertime appetizer for you today. I say it’s great for hot weather because there’s nothing in it that will go bad quickly in the heat, like mayo. And it’s even fine to eat at room temperature if you leave it out for a bit at a party or something. Our good friends Glenn and Dale introduced us to this yummy-ness at their beach house in Avalon, New Jersey, and now I make it all the time.
1 lb. dried black-eyed peas
2 c. Italian salad dressing
2 c. diced green pepper
1 1/2 c. diced onion
1 c. chopped green onion
1/2 c. chopped jalepeno peppers
1 3 oz. jar diced pimento, drained (I’ve left this out before when I forgot to buy some, and it was still delicious, just not as colorful.)
1 T. minced garlic
salt and Tabasco sauce to taste
Soak peas in water overnight. Drain.
Transfer peas to saucepan and add enough water to cover. Bring to a boil over high heat with the lid slightly off. Reduce heat and simmer until tender. (Be careful! When these boil over it makes a mess!)
Meanwhile, chop all of the ingredients. I’ve found that a little mini chopper works great for this recipe.
Drain beans and transfer to a large bowl.
Blend in dressing and let cool.
Add remaining ingredients and mix well.
Serve with tortilla chips.
Serves: A TON! I usually halve the recipe unless we’re having a huge crowd.