Texas Caviar

1 pound black-eyed peas
2 cups Italian salad dressing
1 cup bell pepper -- diced
1 1/2 cups onion -- chopped
1 cup scallion -- finely chopped
4 ounces green chili peppers -- chopped
2 ounces pimiento -- drain and chop
1 tablespoon garlic -- chopped
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Pick over and sort the peas well for clods and rocks. Wash well, then parboil in water to cover for two minutes, then let sit one hour. Pour off parboiling water.

Add water to cover again, and cook until peas are tender. Mix with remaining ingredients; refrigerate. If desired, add chopped ham just before serving. Serve as a dip or a salad.

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