1 (16 ounce) package frozen black-eyed peas, thawed
1/2 cup sweet red pepper, diced
1/2 cup green onion, sliced
3 tablespoons cider vinegar
3 tablespoons reduced fat Italian dressing
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
1/8 teaspoon pepper

Cook black-eyed peas according to directions without using salt or fat. Drain. Combine all ingredients and mix well to coat. Cover and refrigerate for at least 8 hours. Serve with vegetables or lowfat crackers.

Makes 8 Servings
Serving Size: 3 ounces