BLACK-EYED PEA SALAD

1 pound dry black-eyed peas
1 cup fat-free Italian salad dressing
1/2 cup chopped onion
2 cups chopped green pepper
1 cup chopped sweet red pepper
3/4 cup finely chopped green onions
1/2 cup finely chopped seeded jalapeno peppers
1/4 cup minced fresh parsley
3 garlic cloves, minced
1/2 tsp salt
1/8 tsp hot pepper sauce

Place peas in a Dutch oven or soup kettle; add water to cover by 2-inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid. Return peas to pan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.

Drain peas and place in a large bowl. Add salad dressing and onion; toss to coat. Cover and refrigerate until cool.

Add the remaining ingredients; toss gently. Serve.

Servings: 12
Source: Light and Tasty