In a large bowl, whisk dressing ingredients until salt is dissolved. Taste, adjust as needed. Set aside.

Chop/dice all vegetables.

In a separate bowl (large hotel pan), add drained/rinsed peas and diced vegetables. (You can add all or part of the green onions depending on how the mixture looks and or taste.)

Pour dressing mixture over peas and vegetables, gently mix.

Cover, refrigerate overnight.

Taste before serving, add salt as necessary. Serve cool or at room temperature.

Ingredients

Black-Eyed Peas, rinsed and drained - 5.5 #10 cans ( 600 oz total)
Pimentos - 11 to 12 cups (66 to 72 oz)
Diced bell pepper (yellow, but red is ok) - 12 peppers (about 84 oz)
Jalapeno peppers, diced, seeds removed - 18 to 20
Red Onion, diced really fine (optional) - 2 medium sized
Green Onions, Chopped - 4 bunches, more or less as you prefer

Dressing

Canola Oil - 8 cups
Red Wine Vinegar - 7 cups (start with 6, add the 7th if needed)
Garlic powder - 2 Tablespoons
Salt - 2 Tablespoons (taste before serving, add salt as necessary)
Pepper - 2 Tablespoons
hot sauce (optional) - to taste
Sugar if needed to cut the acid from the vinegar - to taste

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