1 lb. black-eyed peas
1/2 c. diced bell peppers
2/3 c. of diced pimentos
1/2 c. of diced onions
1/2 c. finely sliced green onions
1 1/2 c. of oil & vinegar dressing
2 finely chopped jalapeno peppers
Salt to taste

Soak black-eyed peas in water overnight. Strain water off peas and boil peas in fresh water until tender. DO NOT OVERCOOK. Strain liquid off peas and add oil and vinegar dressing while peas are still warm. When peas are cooled, add all other ingredients. Serve on lettuce leaf at room temperature.