3 Tbsp Jalapeno peppers
1 Cup parmesan cheese, shredded
3 can black eyed peas
1 each Onion
1 jar pimento
15 oz Italian dressing

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Chop jalapeno peppers. Drain black eyed peas and pimentos. Chop onion.
Mix all ingredients in a bowl. Refrigerate for 12 hours.
Serve with your favorite corn chips.

by: Christy Horton

Yield:

Servings

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