1 large texas sweet onion, diced
1 cup cooked back-eyed peas
2 oz diced pimientos, drained
1 cup diced green bell pepper
1/4 cup chopped jalapeno pepper
2 garlic doves, minced
1/4 cup fat-free italian salad dressing
salt, to taste
freshly ground black pepper


In medium bowl, combine onion, peas, pimientos, green pepper, jalapeno pepper, garlic, dressing, salt and pepper. Cover and marinate in refrigerator overnight.