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Oklahoma Caviar

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3 (15 oz) cans drained and rinsed black-eyed peas (if using dried peas, cook first. Remember that they will double or triple in bulk and it takes 1 hour to 1 hour and 30 minutes to precook. Black eyed peas do not need to be presoaked)

1 (15 oz) can kernel corn

1 (15 oz) can diced tomatoes

1 large bell pepper, chopped

1 small onion, chopped

1 cup sliced jalapeno peppers (these may be omitted for a milder caviar)

1 cup sliced black olives

2 teaspoons minced garlic

¼ cup chopped fresh cilantro (if using dried herbs, use 1/8 cup)

1 teaspoon chili powder

1 tablespoon lime juice

1/2 to 1 cup (8 oz bottle) Italian dressing (add according to taste)

Drain and rinse black-eyed peas. Combine all ingredients in a large bowl and mix together gently. Chill for two hours or longer, may be made a day or two ahead of time. Serve with tortilla chips. This is great for New Year's Day parties.

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