1 lb. dried black eyed peas
1-2 c. Italian dressing
2 c. diced green peppers
1 1/2 c. diced onion
1 green onion, finely chopped
1/2 c. chopped or shredded jalapeno peppers
1 (2 oz.) jar sliced pimientos, drained
1 tbsp. finely chopped garlic
Salt & pepper to taste
Avocados (optional)

Soak peas in water 6 hours or overnight; drain. In a large saucepan, cover peas with water and cook for 40 minutes; drain. Add Italian dressing and cool. Add remaining ingredients. Refrigerate overnight on for 24 hours. Serve at room temperature either as is on halves or slices of avocado on a bed of lettuce. To use as a dip, mash to thicken.