• 12servings
  • 90minutes
  • 258calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB6, B9, D
MineralsIodine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 pound dry black-eyed peas

  2. 2 cups Italian-style salad dressing

  3. 1/2 cup diced jalapeno chile pepper

  4. 1 1/2 cups finely chopped onion

  5. 2 ounces diced pimento peppers, drained

  6. 1 tablespoon minced garlic

  7. 2 cups diced green bell pepper

  8. 1 pinch ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.


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