Ingredients
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained2 medium tomatoes, chopped1 cup chopped green pepper1/2 cup chopped red onion4 green onions, sliced1 garlic clove, minced1 cup Italian salad dressing1/4 cup sour cream1/4 cup minced fresh parsleyTortilla chips
Preparation
In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.
