Festive Black-Eyed Pea Salad

2 Cans (15 1/2oz) Black-eyed peas, rinsed and drained
1 C White Rice, steamed
2 Green Onions will bulbs and stems, chopped
1 Small Yellow Pepper, chopped
1 (2oz) Jar Pimentos, rinsed and drained
3 Hard-cooked Egg whites, chopped
1/2 C Italian Dressing

Combine all ingredients and toss well. Cover and chill at least 5 hours before serving, or serve hot.

This recipe from The Egg Council.