1 1/4 cups dry black-eyed peas (8-ozs) 1 cup green bell pepper (1 medium) diced 3/4 cup onion
diced (1 small) 1/2 cup green onion
finely chopped 1/4 cup red pepper
diced 1/4 cup jalapeno chiles
finely chopped and seeded 3/4 cup low-calorie Italian salad dressing
Place the beans in a large pot with 3 cups water; bring to a boil, reduce heat and simmer 45-50 minutes or until beans are just barely tender. Drain and rinse with cold water. Mix beans with remaining ingredients. Chill. Serve over lettuce or as dip with baked tortilla chips.