Texas Caviar

1 lb. black-eyed peas
2 c. Italian salad dressing
2 c. diced green peppers
1 1/2 c. diced onion
1 c. finely chopped green onions
1/2 c. finely chopped jalapeno peppers
1 (2 oz.) jar diced pimento, drained
1 tbsp. finely chopped garlic
Salt and hot pepper sauce to taste
Lettuce leaves

Soak peas in enough water to cover for 6 hours or overnight. Drain well. Transfer peas to saucepan. Add enough water to cover. Place over high heat and bring to boil. Let boil until tender, about 40 minutes; do not overcook. Drain peas well. Transfer to large bowl. Blend in dressing and let cool. Add all remaining ingredients except lettuce and mix well. To serve, line individual plates with lettuce and spoon salad over. Makes about 7 1/2 cups.

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