Categories: Vegetables, Relishes 
      Yield: 12 servings 
  
----------------------------NORMA WRENN NPXR56B---------------------------- 
      1 lb Dried black eyed peas               2 oz Pimiento; diced; drained 
      2 c  Italian salad dressing              1 tb Garlic; finely chopped 
      2 c  Green pepper; diced                      -Salt to taste 
  1 1/2 c  Onion; diced                             Hot pepper sauce; to taste 
    1/2 c  Jalapeno peppers; finely            1 c  Parsley; chopped; optional 
           -minced                         
  
  Soak peas overnight.  Cook until just tender about 40 minutes. Do not over 
  cook.  Drain peas.  In a large bowl, combine peas and salad dressing. Let 
  peas cool. Add green pepper, onion, green onion, jalapenos, pimiento, 
  garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a 
  relish, on a bed of lettuce as a salad or can be sutffed in a tomato. 
  Yield:  10-12 servings 
   
  Source:  Celebrate San Antonio A Cookbook by the San Antonio Junior Forum