3 (15 oz.) cans black eyed peas, drained
1 c. yellow or green sweet peppers
3/4 c. chopped onion
1/2 - 3/4 c. seeded, finely chopped, jalapeno peppers
1 (#202) jar chopped pimientos, drained
1 1/2 tsp. minced garlic
1 c. Italian salad dressing
1/2 tsp. pepper
1/2 tsp. cumin

Combine. Cover and refrigerate for 3 to 7 days. Stir daily. Drain in colander and transfer to glass bowl.

Makes 4 cups.