Mississippi Caviar

• 1 ½ cups cooked black-eyed peas
• 1 bell pepper (any color), diced 
• ½ cup red or yellow onion, diced 
• 2 jalapeno peppers, membranes and seeds removed, finely chopped
• ½ oz jar pimientos, drained

For the Italian salad dressing:

• 2 garlic cloves, grated
• 2 tsp sugar or honey
• 2 tsp dijon mustard
• ½ tsp red pepper flakes
• ¼ cup red or white wine vinegar
• 3/4 cup olive oil
• ¼ cup fresh basil, finely chopped
• 1 tsp fresh oregano, finely chopped
• Salt and pepper to taste

• Add all the ingredients to a jar with a tight-fitting lid. 
• Shake vigorously to blend. 
• Mix the rest of the ingredients with the dressing.
• Store leftover dressing in the refrigerator for 3-4 days, and shake well before serving.
• Serve with your favorite cracker or mixed greens.