Black-Eyed Pea Salad

Some people make this salad with canned peas, but
I find them to be mushy, so I use the dry ones.\n


    2 cups dry black-eyed peas
    1/2 cup chopped red onions
    1/2 cup chopped yellow peppers
    1/2 cup chopped green peppers
    1/4 cup chopped scallions
    1/4 cup chopped celery
    Italian dressing
    1/4 cup parsley
    1/2 cup basil leaves, chopped

Soak 2 cups dry peas overnight. Cook until they are done, but firm.
Cool and drain. In a large bowl, mix the peas with the first 6
ingredients.

Mix gently with your hands or a wooden spoon. Season with salt
and black pepper, add your favorite Italian dressing, stir several
times, and refrigerate overnight.

Remove from refrigerator a few hours before serving. Add equal
amounts of chopped fresh parsley and basil leaves. Mix gently,
adjust seasonings and serve.