Red Neck Caviar Name: Kristy Howdyshell Base: MacDill AFB Recipe: 2 (16-ounce) cans black-eyed peas 2-3 green onions, chopped 1/2 bell pepper, chopped 1 fresh jalapeno pepper, chopped 1 (2-ounce) jar diced pimento, drained 1 (8-ounce) bottle Italian dressing Pour peas into small boiler and heat just to boiling. Remove from heat; drain and rinse with cold water. Place drained peas in a bowl and add remaining ingredients. Refrigerate at least two hours. Serve with scoop-shaped corn chips.