Black-Eyed Pea Salad

The Record’s “Recipe of the Week”:
Black-Eyed Pea Salad by Jeannie McGehee

Two 15 oz. cans black-eyed peas, drained
1/2 cup green bell pepper, chopped
1/2 cup yellow bell pepper, chopped
4-5 green onions, chopped
1/2 cup cucumber, chopped
3 medium tomatoes, chopped
1/4 to 1/2 cup cilantro, chopped (this is very strong - season to taste)
18 oz. bottle fat-free Italian salad dressing
Several dashes Italian seasoning

Gently toss all ingredients together. Refrigerate for several hours before eating.