This recipe for Alabama Caviar, by Mitch McRae, is from The McRae Family Cookbook 2008,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cans (16oz) black eye peas drained 1 c. diced bell pepper 3/4 c. diced jalapeno peppers 3/4 c. diced onions 1 small jar pimento 1/2 tsp minced garlic 1 bottle (18oz) Zesty Italian Salad Dressing Tortilla Chips for dipping
Mix everything in large bowl, cover and refrigerate overnight. Drain and serve with chips.
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