Instructions: Soak peas in 2 quarts of water overnight. Drain peas and place in large saucepan. Add enough water to cover peas. Bring to boil; reduce to simmer and cook 40 minutes over medium flame. Drain. Pour Italian dressing over peas; cool. Combine next six ingredients and add to peas; toss.

Refrigerate 24 hours. Serve at room temperature as a dip with tortilla chips.

Makes 7 cups.

Salad variation: Place Georgia Caviar over avocado halves on bed of lettuce.

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