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Sweet & sour texas black-eyed pea salad

Yield: 6 Servings

Ingredients:

• 1 c Black-eyed peas cooked
• 2/3 c Carrots cooked & diced
• 1 md Onion chopped
• 1 ea Green Bell pepper chopped
• 3 tb Pimientos chopped
• 1 ea Garlic clove minced
• 1/4 c Sugar
• 1/4 c White vinegar
• 2 tb Worcestershire sauce
• 1/4 c Peanut oil
• 1/3 cn Condensed tomato soup

Instructions:

Combine all ingredients in a large bowl. Chill for 4 hours or more. Serve on a bed of lettuce. Keeps well in refrigerator for 3-5 days. Marjorie Luckenbach Texas Circa 1970

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