Black-Eyed Pea Salad

1 pound dried black-eyed peas
1 cup fat-free Italian salad dressing
1/2 cup chopped onion
2 cups chopped green pepper
1 cup chopped sweet red pepper
3/4 cup finely chopped green onions
1/2 cup finely chopped Hausbeck jalapeno peppers*
1/4 cup minced fresh parsley
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce


Place peas in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid. Return peas to pan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
     Drain peas and place in a large bowl. Add salad dressing and onion; toss to coat. Cover and refrigerate until cool. Add the remaining ingredients; toss gently.

Makes 12 servings