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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