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TENNESSEE CAVIAR | |
1 (15 1/2 oz.) can black-eyed peas, rinsed and drained 3/4 c. chopped sweet red pepper 3/4 c. chopped green pepper 3 green onions, chopped 1 medium onion, chopped 1/4 c. minced fresh parsley 1 (2 oz.) jar diced pimientos, drained 1 garlic clove, minced 1 (8 oz.) bottle fat-free Italian salad dressing baked tortilla chips In a bowl, combine the first 9 ingredients; cover and refrigerate for 24 hours. Serve with tortilla chips. Yield: 4 cups. |
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