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.